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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pot bring the water to a boil. Stir in the rice. Cover with a lid and set aside. | 2. Cut the pork into tiny diced pieces. | 3. In a large skillet, place the vegetable oil over medium-high heat and get it hot. Place onions into skillet and fry until almost transparent. Add the peas and carrots, stirring until thawed and heated thoroughly. | 4. The rice should now be ready. Pour rice into skillet. Add the diced pork, soy sauce and sesame oil. | 5. In a small bowl, with a fork, beat the eggs well. Slowly pour the beaten eggs into the rice mixture, constantly stirring with a fork in a back and forth action, rather than a circular action. You do not want the eggs to solidify like scrambled eggs or fried eggs. | 6. You could omit the pork and have just Chinese Fried Rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	2		smoked	1642.0063	332.3929	53.6147	10.7048
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
onion	3/4		diced	33.0	7.7055	0.9075	0.0825
pea carrot	1/2	cup	mixed	48.45	10.812000000000001	2.7668	0.3443
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
egg	2			143.0	0.72	12.56	9.51
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2

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