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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 2 c water & rice to boil. Reduce heat & simmer 50 minutes, stirring occasionally, until all liquid is absorbed. | 2. In large skillet melt margarine. Add onions, carrots, and scallions. Saute until veggies are translucent. Set aside. | 3. Heat oven to 350°F | 4. Place sesame seeds in a shallow oven safe pan. Bake until 10-15 minutes until golden,shaking pan occasionally for even browning. | 5. Lightly grease another skillet. | 6. Beat egg whites and scramble in hot skillet until done. | 7. In large bowl, combine rice, vegetables, bean sprouts, sesame seeds and egg whites. | 8. Add soy sauce and stir. | 9. Salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup	uncooked	573.54	120.8384	11.4234	4.3924
margarine	5	tablespoons		506.895	0.6345	0.6345	56.7525
white onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
bean sprout	1/2	cup		-	-	-	-
green onion	2/3	cup	chopped	12.78	2.7169	0.4591	0.2225
sesame seed	3	tablespoons		256.5	11.7855	8.0145	21.6
egg white	1	cup		126.36	1.7739	26.487	0.4131
soy sauce	5	tablespoons		42.4	3.944	6.5120000000000005	0.456
salt				-	-	-	-
pepper				-	-	-	-

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