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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you're making fresh rice for this, take a tip from Rachael Ray and quick-cool it by spreading it out on a cookie sheet while you chop your veggies. | 2. Finely chop the garlic, bell pepper, and scallions. Grate the carrot. | 3. Heat a large non-stick skillet over high heat. Add about half the oil to the center. | 4. Add the eggs and quickly scramble, then push them off to the edges. | 5. Add the rest of the oil to the center of the skillet. Add the garlic, carrot, bell pepper and scallions, and quick-fry them for 2 minutes. | 6. Add the rice, combine with the veggies, then incorporate the scrambled eggs and fry for another 3 minutes. | 7. Add the peas and soy sauce and fry for 1 minutes. | 8. This is good with different kinds of meat too - I like to add already cooked shrimp or cubed chicken with the soy sauce and peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2 -3	cups	cooked	0.0	0.0	0.0	0.0
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
egg	2		beaten	143.0	0.72	12.56	9.51
garlic clove	2			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
red bell pepper	1/2			-	-	-	-
scallion	6			192.0	44.04	10.98	1.14
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845

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