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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. (Mushroom stems can be used in making a broth later on.). | 2. Heat oil in rondo or large braising pan until hot. | 3. Add mushrooms, shallots, garlic and bell peppers to pan. | 4. Saute until mushrooms are softened. | 5. Add rice to pan; cook and stir 2 to 3 minutes or until rice is hot. | 6. Stir in soy sauce, green onions, sugar and rice vinegar. | 7. Cook, stirring occasionally, about 5 minutes. | 8. Stir in sesame oil and season with salt. | 9. Spread rice mixture on sheet pan to cool. | 10. Cover and refrigerate until ready to use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	cup		1927.12	0.0	0.0	218.0
shiitake mushroom	8		stemmed sliced	-	-	-	-
shallot	6	ounces	minced	122.4698	28.5763	4.2524	0.1701
garlic	4	ounces	minced	168.963	37.4894	7.2121	0.5670000000000001
red bell pepper	6	ounces	diced	151.3	0.0	33.66	0.85
yellow bell pepper	6	ounces	diced	151.3	0.0	33.66	0.85
green bell pepper	6	ounces	diced	151.3	0.0	33.66	0.85
grain rice	32	cups	cooked	151.3	0.0	33.66	0.85
soy sauce	2	cups		270.3	25.143	41.513999999999996	2.907
green onion	12	ounces	chopped	91.8524	19.5271	3.2999	1.5989
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
rice vinegar	1/2	cup		151.3	0.0	33.66	0.85
sesame oil	1/4	cup		481.78	0.0	0.0	54.5
salt				-	-	-	-

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