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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. STEP 1. | 2. In a hot wok, add the first tablespoon of oil and scramble the eggs, chopping them into bite size or smaller pieces while they cook. | 3. When the eggs are cooked, remove them and set them aside in a clean dish. | 4. Remove any bits of egg from the wok before moving on to the next step. | 5. STEP 2. | 6. In the same wok, quickly combine the second tablespoon of oil, garlic, crushed red pepper and meat, in that order. **If you wait long enough that you can smell the garlic warming before you add the other ingredients, you will burn your garlic. If you hesitate any at all to add the meat after adding the red pepper, it will burn and your lungs will feel like they are closing on you. DO NOT ASK HOW I KNOW! ** | 7. When the meat is cooked, remove it and set it aside in a clean dish. | 8. STEP 3. | 9. Still in the same wok, add the last tablespoon of oil and onion. | 10. Once the onion begins to become translucent add the peas and carrots. | 11. After the peas and carrots look as if they have thawed, add the cooked rice and drizzle the soy sauce in three or four portions over the rice. After adding each portion of the soy sauce, toss to coat the rice with soy sauce. More than flavor, we’re looking to color the rice evenly. More or less than ¼ cup of soy sauce may be necessary. I like a nice, even, golden brown color. That color seems to flavor the rice best. (If you like a darker fried rice, a few drops of dark soy sauce will go a long way for adding the desired color, but it adds no flavor.). | 12. Once the rice has the right color, add the eggs from step 1 and the meat, garlic, red pepper mix from step 2, and combine all thoroughly. Stir constantly until rice is evenly heated. | 13. Serve in bowls with extra soy sauce available to season to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
egg	4		beaten	286.0	1.44	25.12	19.02
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic	1/8	cup	minced	25.33	5.6202	1.0812	0.085
red pepper flake	1	tablespoon	crushed	-	-	-	-
chicken breast	16	ounces		780.178	0.0	94.5739	41.9572
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1			60.0	14.01	1.65	0.15
pea carrot	2	cups		193.8	43.248000000000005	11.067	1.3769999999999998
rice	8	cups	cooled	5431.6	1128.5	111.59200000000001	47.36
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.