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Short -Cut Chicken Fried Rice (Oamc)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)116.1398
Energy (kCal)1806.6022
Carbohydrates (g)138.4303
Total fats (g)88.0747
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before. | 2. Cook egg beaters in skillet till fluffy. Set aside keep warm. | 3. Saute chicken and onion in same skillet till done about 3 to 4 minutes. | 4. Add marinade, peas and carrots, and rice. Mix well. | 5. Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though. | 6. Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain white rice 1 cup - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    chicken bouillon cube 1 - - - -
    egg beater substitute 1 cup - - - -
    chicken breast tender 1 1/2 1/2 cut 1714.5812 119.4764 111.2437 87.7022
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    pea carrot 1 package - - - -
    teriyaki marinade 1/2 cup - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226

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



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