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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 large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, stirring, until just set. Transfer cooked eggs to a bowl. | 2. Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger. | 3. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes. | 4. Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed. | 5. Gently fold in the cooked eggs. | 6. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	4	cups	cooked	2294.16	483.3536	45.6936	17.5696
egg	4		beaten	286.0	1.44	25.12	19.02
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
asparagus spear	1	bunch	snapped cut	-	-	-	-
red bell pepper	2		sliced	-	-	-	-
scallion	1	bunch	cut	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
tamari soy sauce	2 -3	tablespoons		0.0	0.0	0.0	0.0
rice vinegar	3	tablespoons		-	-	-	-
sesame oil	2	teaspoons	toasted	79.56	0.0	0.0	9.0

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