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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the egg and rice. | 2. Add flour a tablespoon at a time and stir to combine. You want it to be sort of stiff so it will hold together. You may need more or less flour than called for. | 3. Pour a little oil into a frying pan; about half way up the side of the pan. Heat on medium. | 4. I used a small ice cream type scoop, a little over a tablespoon in size, too drop a little of the rice mixture into the hot oil. Press down a little with the back of the spoon to flatten. My rice had water chestnuts and baby corn in it, so I didn't flatten too much. | 5. Fry until browned on one side then flip and fry the other side until brown. | 6. Drain on a paper towel lined plate until ready to serve. You can keep them warm in the oven until they are all done. | 7. Serve warm with your favorite sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2	1/2	fried	1018.425	211.5938	20.9235	8.88
egg	1		beaten	71.5	0.36	6.28	4.755
flour	1 -3	tablespoon		0.0	0.0	0.0	0.0
vegetable oil				-	-	-	-

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