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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large, nonstick pan or wok over medium high heat. It should be hot enough that egg will sizzle when you add it. | 2. Beat the eggs and salt together. Slice the green onions into thin rounds. | 3. Pour the eggs into the pan and stir constantly so that they are in small bits. Cook 1-2 minutes, until the eggs are cooked through but moist. | 4. Push the egg pieces to the side and add the rice to the pan. Break it up with a spatula so that the grains separate. Cook, stirring, for 2-3 minutes. | 5. Add the water, soy sauce, and green onions. Cook and stir for 2-3 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	2 1/2	cups		1688.125	369.7688	32.9762	3.0525
egg	3			214.5	1.08	18.84	14.265
green onion	4			76.68	16.3016	2.7548	1.3348
cooking oil	2	tablespoons		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
salt	1	teaspoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0

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