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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium. | 2. Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry. | 3. Remove to a plate and set aside. | 4. Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes. | 5. Ad mushrooms and garlic and cook and stir for 2 more minutes. | 6. Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes. | 7. Add green onions, peas and sesame oil. | 8. Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients. | 9. Serve at once with extra soy sauce if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
onion	1		chopped	60.0	14.01	1.65	0.15
baby carrot	12		chopped	-	-	-	-
peanut oil vegetable	1	tablespoon		-	-	-	-
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
sherry wine	1/4	cup		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
brown rice	4	cups	cooked	2294.16	483.3536	45.6936	17.5696
green onion	1 -2	bunch	sliced	-	-	-	-
green pea	1	cup	frozen	117.45	20.9525	7.859	0.58
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75

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