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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside. | 2. Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	3	cups	cooked	1720.62	362.5152	34.2702	13.1772
egg white	2		scrambled	34.32	0.4818	7.194	0.1122
egg	1		scrambled	71.5	0.36	6.28	4.755
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	2		diced	-	-	-	-
scallion	5		chopped separated	160.0	36.7	9.15	0.95
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
cooking spray				-	-	-	-
edamame	1	cup	shelled	128.62	8.9798	13.2396	5.5814
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
salt pepper				-	-	-	-

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