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Nutrition Facts

Serving Size 1 (141g)

Recipe makes 8 servings

Calories 220
Calories from Fat 27 (12%)
Amount Per Serving %DV
Total Fat 3.0g 4%
Saturated Fat 0.6g 2%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 2mg 0%
Sodium 133mg 5%
Potassium 146mg 4%
Total Carbohydrate 41.4g 13%
Dietary Fiber 1.4g 5%
Sugars 1.5g
Protein 5.5g 11%

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Com Gung Tuong

Recipe #184538 | 35 min | 10 min prep | add private note

By: echo echo
Sep 3, 2006

Rice flavored with garlic, ginger and Vietnamese Chicken Stock. Adapted from a recipe from chef Corinne Trang in an old issue of Cooking Light. Including the Vietnamese Chicken Stock rather than generic chicken stock, the recipe shows nutritional values as: 210 calories, 2.2 g fat, 4.5 g protein, 46.1 g carb, 1.5 g fiber, 6 mg chol, 1.6 mg iron, 143 mg sodium, 9 mg calcium per 3/4 cup serving.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Place rice in a bowl, stir until water turns white and pour off water. Repeat twice, draining off all water.
  2. 2
    In a large saucepan over medium heat, stir-fry ginger and garlic in hot oil 3 minutes. Add rice and stir-fry 1 more minute.
  3. 3
    Add Asian Chicken Stock, turn up heat, bring to a boil, cover, reduce heat to medium-low and cook about 15 minutes until liquid is absorbed.
  4. 4
    Remove from heat and stir in cilantro. Cover and let stand 10 minutes.
  5. 5
    Fluff with a fork before serving.

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Featured Reviews for This Recipe

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From: MarraMamba

On Nov 7, 2007

adored this! i didnt make the vietnamese chicken stock, just ran out of time so used low fat/sodium broth. This rice is fresh tasting, great flavors. It may not look like its special but it is!

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