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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly beat the eggs with seasoning. | 2. Heat about 3 tbsp of oil in a wok or pan. | 3. Stir-fry the onions for a while. | 4. Add the mushrooms and the shredded bamboo shoots into the pan. | 5. Stir-fry until cooked. | 6. Add the shrimps into the pan. | 7. Stir-fry until the shrimps change color. | 8. Removes the ingredients from the pan and mix it in the eggs with the shredded ham. | 9. Heat about 6 tbsp of oil in a pan. | 10. Swirl the oil in the pan to spread it. | 11. Pour the egg mixture into the pan and quickly stir to spread the mixture and ingredients evenly until mixture starts to solidifies (do not overcook). | 12. Lightly flatten to form a big pancake. | 13. If required add a little more oil to prevent burning. | 14. Continue to cook until the egg turns golden brown, then flip it over to cook the other side until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
shrimp	1/2	cup	shelled	-	-	-	-
pork shoulder sausage	1	slice	shredded diced	-	-	-	-
onion	1		shredded sweet	64.0	14.944	1.76	0.16
oil				-	-	-	-
bamboo shoot	1	piece	canned shredded	-	-	-	-
shiitake mushroom	2 -3	pieces	canned shredded cut	0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
fine sesame oil	1/2	teaspoon		-	-	-	-
msg	1/2	teaspoon		-	-	-	-
dark soya sauce	1/3	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.