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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine rice, water and salt in a saucepan. (If you have time, let it soak for 15 minutes; if not, that's okay.). | 2. Bring to a boil, then reduce heat to a simmer. | 3. Let simmer for anywhere from 30-45 minutes, stirring occasionally to keep the rice from sticking to the bottom. | 4. When the consistency is to your liking, crack the two eggs into a cup and whisk well to combine whites and yolks. | 5. Slowly pour a thin stream of egg into the rice. Stir the rice quickly for a well-combined, custard-like porridge or slowly for thin ribbons of cooked egg, like an egg drop soup. | 6. Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1/4	cup		168.8125	36.9769	3.2976	0.3052
water	2 - 2 1/2	cups		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
soy sauce				-	-	-	-
sesame oil			toasted	-	-	-	-

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