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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add rice to boiling water in a saucepan, stir in Vegemite, reduce heat and cook 15-20 minutes, until rice is tender. Set aside in fridge to cool completely. (The secret to fluffy fried rice is to use cold cooked rice; otherwise, it’ll be sticky). | 2. Heat a frying pan or wok, add a little oil and stir fry onion, garlic and bacon until onion is tender and bacon cooked through. | 3. Add shrimp and fry 2 minutes, stirring constantly. | 4. Add vegetables and hoisin sauce and stir fry a further 2 minutes. | 5. Stir in cooked rice and bean sprouts until heated. | 6. Scramble the eggs, roughly chop, then fold into rice mixture thoroughly. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup		-	-	-	-
water	1 1/2	cups	boiling	0.0	0.0	0.0	0.0
vegemite	3	teaspoons		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1		crushed	-	-	-	-
bacon	3	slices	chopped	350.28	1.0752	10.6008	33.3396
shrimp	1	cup	cooked	-	-	-	-
button mushroom	1	cup		-	-	-	-
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
bean sprout	1	cup		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51

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