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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a nonstick wok or skillet over medium heat until hot (2 minutes); add 3/4 teaspoon oil and swirl to coat bottom and sides of pan. | 2. Soft scramble egg; remove from pan. | 3. Add remaining oil and turn heat to high; cook chicken, stirring infrequently, until nicely browned (5-10 minutes). | 4. Turn heat back down to medium and add the anchovies, ginger, and garlic; sauté until fragrant (20-30 seconds). | 5. Add rice and stir-fry until anchovy mixture is thoroughly integrated and rice grains are separated (2 minutes). | 6. Add 1 tablespoon chicken stock; stir and cook until rice is heated through (1 minute) (add more chicken stock if rice appears too dry). | 7. Return egg and add peas; stir to combine. | 8. Season with salt and pepper; stir. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
olive oil	3 3/4	3/4	divided	447.525	0.0	0.0	50.625
egg	1		beaten	71.5	0.36	6.28	4.755
chicken breast	8	ounces	boneless skinless diced	390.089	0.0	47.287	20.9786
oil	4	anchovies	drained chopped	-	-	-	-
gingerroot	1	tablespoon	minced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken stock	1 -2	tablespoon		0.0	0.0	0.0	0.0
pea	1/3	cup		13.72	2.4663	0.9147	0.0653
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-

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