Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
656
Calories
8g
Protein
41g
Fat
66g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
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
- 5 pieces tuyo, cooked
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 3 cups cooked rice, white only
- sprigs of spring onions, sliced
- ½ cup coconut milk, optional
Directions
1
Remove the scales and fillet the tuyo (dried fish). Set aside.
2
In a medium-sized wok, heat the oil and cook garlic until golden brown. Add the rice and saute until the rice is coated with oil.
3
Add the tuyo fillets and coconut milk (only if desired) and mix together slowly, making sure not to mash the rice.
4
Add spring onions before serving.
Recipe sourced from
fandom