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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large frying pan with high walls, put in the brown rice. Don't know how to do it? Follow my recipe guide for brown rice. | 2. Turn the heat to med-high. | 3. Add the olive oil and bouillon cubes and mix it in using a spatula. | 4. Don't stir hard, be gentle. You don't want those sons a bitch rice broken up and all starchy. | 5. Once the bouillon cubes are all mixed in and the rice is a nice hot temperature. (about 5 minutes) add the ginger, onion, soy sauce, chicken or pork and vegetables. | 6. Mix in gently again. | 7. Now in about 3 minutes, crack open 2 eggs and gently stir them inches. | 8. Taste the stuff. | 9. Add more soy sauce if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	8	cups	cooked	4588.32	966.7072	91.3872	35.1392
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken bouillon cube	1 1/2	1/2		-	-	-	-
chicken	1 1/2	cups	diced	-	-	-	-
ginger	1	piece	minced	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
vegetable	3/4	cup	mixed	81.795	18.5535	3.2917	0.1995
egg	2			143.0	0.72	12.56	9.51

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