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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a medium nonstick skillet coated with cooking spray on medium heat for 1 minute. Add eggs and cook 3-4 mins or until set, stirring often. Remove from pan; coarsely chop the eggs and set aside. In a large saucepan coated with cooking spray over medium heat, add rice. Cook 3-4 mins or until browned, stirring constantly. | 2. Stir in broth, garlic powder and carrots. Bring to a boil; reduce heat to low. Cover and cook 15 minutes Add scallions and peas. Cook 5 mins more or until rice is done and most of the liquid is absorbed. Stir in reserved eggs and heat 1 min or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		beaten	143.0	0.72	12.56	9.51
grain rice	1 1/2	1/2		-	-	-	-
broth	2	cans		35.2324	9.0195	0.0	0.0
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
scallion	4		sliced	128.0	29.36	7.32	0.76
pea	1	cup		41.16	7.399	2.7439999999999998	0.196

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