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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whip eggs until they are frothy. Scramble, then set aside. | 2. Steam carrots until slightly soft (about 5 minutes). If using frozen peas & corn, run under hot water to thaw. | 3. Break up any clumps in the rice. Over medium-high heat, heat oil in a large pan or wok. Add rice and stir for about 1 minute, until heated through. Reduce heat to medium. | 4. Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute. | 5. Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
white rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
egg	3			214.5	1.08	18.84	14.265
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
pea	1/3	cup		13.72	2.4663	0.9147	0.0653
carrot	1/3	cup	chopped chopped	17.4933	4.0875	0.3968	0.1024
corn kernel	1/3	cup		61.57	12.1589	1.7014	0.6674

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