Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
793
Calories
12g
Protein
30g
Fat
129g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Mango | 1 cup diced (165g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups hot cooked rice
- 1 11-ounce mandarin oranges, drained, coarsely chopped
- 1 8-ounce can crushed pineapple, drained
- 1/2 cup chopped red pepper
- 1/2 cup slivered almonds, toasted
- 1/2 cup unsweetened grated coconut, toasted*
- 1/3 cup sliced green onions
- 2 tablespoons mango chutney
- 1/4 teaspoon ground ginger
- =
Directions
1
Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated.
2
Serve with grilled or broiled shrimp.
Recipe sourced from
fandom