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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On medium high heat, heat the oil in a large skillet or wok. | 2. Add the peas/carrots, onion and garlic. | 3. Cook until tender about 1 to 2 minutes. | 4. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled. | 5. Now add the rice and soy sauce and blend all together well. | 6. Stir fry until thoroughly heated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
pea carrot	1	cup	thawed	96.9	21.624000000000002	5.5335	0.6885
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
egg	2		beaten	143.0	0.72	12.56	9.51
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634

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