4 Serves
86 Mins
30 g
65 g
28 g
Heat the cooking oil in a heavy-bottomed pot over medium heat.
Ingredients, vitamins, and health benefits
Cooking Oil
Fish Sauce
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Vitamin E
2 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
147 µg / 400 µgCalcium
200 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
246 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
967 mg / 4,700 mgSodium
1400 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Add the jasmine rice to the pot and toast it until lightly golden and fragrant.
Pour in the water, bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer the rice gently for 18 to 20 minutes until the liquid is absorbed.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork.
Fresh Herbs
Grilled Pork
Jasmine Rice
Pickled carrots and daikon
Water
Vitamin A
1072 µg / 900 µgVitamin C
102 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
147 µg / 400 µgCalcium
200 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
246 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
967 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
10
g27
g7
g
Chinese
VietnameseZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g