Hot Garlic Fried Rice

1. Boil 4 cups of water.

2. Add rice to it.

3. Add salt to taste.

4. Stir and allow to cook.

5. Drain.

6. Add cold water and drain once more.

7. Now heat oil in a wok.

8. Add garlic paste, chopped garlic and red chillies.

9. Fry for 3-4 minutes.

10. Add spring onions, carrot, capsicum and salt.

11. Mix well.

12. Add rice, soya sauce and garlic chili sauce.

13. Mix well.

14. Serve hot.

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Nutrient	Quantity
Total fats	50.3496 g
Protein	30.6737 g
Carbohydrates	295.3407 g
Energy	1752.069 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6803 g
Water	1114.6247 g
Aspartic acid	3.0286 g
Calcium, Ca	227.581 mg
Lutein + zeaxanthin	1220.28 g
Fiber, total dietary	16.9945 g
Carotene, beta	3323.737 g
Niacin	24.9281 mg
Vitamin A, RAE	639.76 g
Fatty acids, total trans-polyenoic	0.0037 g
Arginine	2.4462 g
Riboflavin	0.4614 mg
Tocopherol, beta	0.1512 mg
Fatty acids, total polyunsaturated 15:0	0.0074 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1184 g
Fatty acids, total saturated 20:1	0.0407 g
Glutamic acid	6.5728 g
Sodium, Na	77.753 mg
Fatty acids, total saturated 16:1 undifferentiated	0.871 g
Total lipid (fat)	50.3496 g
Manganese, Mn	10.904 mg
Fructose	0.176 g
Proline	1.5336 g
Fatty acids, total saturated 16:0	11.7963 g
Fatty acids, total saturated 8:0	0.4344 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.5779 g
Sucrose	3.5908 g
Choline, total	98.6012 mg
Sugars, total	6.3738 g
Serine	1.642 g
Fatty acids, total saturated 10:0	1.0212 g
Fatty acids, total saturated 18:0	4.8403 g
Vitamin B-6	1.9755 mg
Selenium, Se	65.109 g
Ash	6.3885 g
Tocotrienol, delta	0.222 mg
Fatty acids, total saturated 18:1 undifferentiated	13.486 g
Pantothenic acid	4.1574 mg
Phenylalanine	1.6165 g
Copper, Cu	1.307 mg
Betaine	0.128 mg
Thiamin	2.0952 mg
Retinol	316.416 g
Methionine	0.6979 g
Iron, Fe	6.4935 mg
Carbohydrate, by difference	295.3407 g
Phosphorus, P	1213.057 mg
Folate, total	155.435 g
Tocopherol, gamma	0.703 mg
Fatty acids, total saturated 4:0	1.2388 g
Lycopene	0.32 g
Alanine	1.8463 g
Cholesterol	98.304 mg
Valine	1.8593 g
Fatty acids, total saturated 18:2 undifferentiated	4.5707 g
Glycine	1.572 g
Carotene, alpha	1112.64 g
Glucose (dextrose)	0.1888 g
Fatty acids, total saturated 14:0	3.9058 g
Zinc, Zn	8.4502 mg
Isoleucine	1.3697 g
Fatty acids, total saturated 12:0	1.091 g
Fatty acids, total polyunsaturated	5.2511 g
Tocotrienol, gamma	4.958 mg
Leucine	2.6091 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0037 g
Tocotrienol, alpha	1.6312 mg
Vitamin A, IU	7522.181 IU
Folate, DFE	155.435 g
Tryptophan	0.4046 g
Vitamin C, total ascorbic acid	23.34 mg
Fatty acids, total polyunsaturated 16:1 c	0.0148 g
Fatty acids, total polyunsaturated 18:1 c	3.8443 g
Fatty acids, total saturated 20:0	0.0555 g
Tocotrienol, beta	0.333 mg
Fatty acids, total saturated 6:0	0.7334 g
Starch	268.7446 g
Tyrosine	1.1817 g
Vitamin B-12	0.0038 g
Vitamin K (phylloquinone)	216.8909 g
Fatty acids, total saturated	26.0169 g
Histidine	0.8049 g
Fatty acids, total monounsaturated	14.9653 g
Threonine	1.2281 g
Folate, food	155.435 g
Fatty acids, total polyunsaturated 24:0	0.0629 g
Vitamin E (alpha-tocopherol)	4.0632 mg
Fatty acids, total trans	0.0037 g
Magnesium, Mg	474.125 mg
Lysine	1.276 g
Potassium, K	1339.405 mg
Cystine	0.3885 g
Fluoride, F	1.024 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Red capsicum	0.25 cup	0	0	0
Rice	2 cups	1357.9	282.125	11.84
Garlic	1 tablespoon	12.665	2.8101	0.0425
Oil	3 tablespoons	336.384	0	38.2003
Carrot	0.25 cup	13.12	3.0656	0.0768
Spring onion	1 cup	32	7.34	0.19
Garlic paste	1 tablespoon	0	0	0
Water	4 cups	0	0	0
Soya Sauce	3 tablespoons	0	0	0
Red Chilies	2	0	0	0
walnut	3	0	0	0
chili garlic sauce	1 tablespoon	0	0	0