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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains). | 2. Dice roast pork. | 3. Beat eggs. | 4. Heat iron wok till smoking hot. | 5. Swirl a ladle of cold oil in the wok to coat the inside evenly. | 6. Pour off the oil | 7. Add 2 Tbsp oil to wok. | 8. Pour the beaten egg into the hot wok. | 9. Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander. | 10. Toss and turn the rice very quickly for about ten seconds with spatula. | 11. Add the salt, light and dark soy sauce. | 12. Toss and turn the rice very quickly for about another ten seconds. | 13. When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth. | 14. Toss quickly for another ten seconds, and add the other half of the broth. | 15. Add another Tbsp oil and toss for a further 3 seconds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1		cooked	675.25	147.9075	13.1905	1.2209999999999999
egg	2			143.0	0.72	12.56	9.51
cantonese roast pork	2	ounces		50.4333	0.0	11.22	0.2833
shrimp	2	ounces	shelled deveined cooked	40.2333	0.5157	7.7123	0.5723
coriander leaf	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017
dark soy sauce	7 -8	drops		50.4333	0.0	11.22	0.2833
soy sauce	1/2	teaspoon		1.4045	0.1306	0.2157	0.0151
salt	1/4	teaspoon		-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
chicken broth	4	ounces		35.1534	0.8505	5.0122	1.1793

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