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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprout mung beans several days beforehand, or buy a bag of mung bean sprouts and use about 1 cup. | 2. Set rice to cook using package directions. | 3. Mince garlic, chop scallions, and thinly slice celery and carrots. | 4. Separate mung bean sprouts from their husks by placing them in a bowl of water and agitating them so that the husks rise to the surface. | 5. For raw vegetables, combine all vegetables and sprouts and coat in olive oil then place in serving bowl. | 6. To cook vegetables, place all vegetables and sprouts in pan with olive oil and cook over medium-low heat for about 20 minutes. | 7. Scramble eggs. | 8. Combine rice, eggs, and vegetables in the serving bowl and stir. Sprinkle seeds on each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
jasmine rice	1	cup	uncooked	-	-	-	-
scallion	1	bunch		-	-	-	-
celery	3	stalks		30.72	5.7024	1.3248	0.3264
carrot	1			52.48	12.2624	1.1904	0.3072
garlic clove	3			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sesame seed	2	tablespoons		171.0	7.857	5.343	14.4
salt	1/2	teaspoon		-	-	-	-
mung bean	2	tablespoons		3.9	0.7722	0.3952	0.0234

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