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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place rice and broth in a saucepan. Bring to a boil. Cover with lid, set heat to minimum and cook for 20 minutes. No peaking! If you are using a different kind of rice, just follow the instructions. You want your rice to be cooked, but not mushy! | 2. Meanwhile, heat olive oil in a large nonstick frying pan over low-medium heat. | 3. Cut veggies in the order listed (onion, carrot, garlic and peppers). Add each type of veggie to the pan as they are cut. When they are all added, turn heat to low and let veggies sweat. You want them to be soft but not browned. Add herbs, if using. | 4. When rice is done, add it to the frying pan. Give it all a stir, taste and add salt and pepper to your liking. Serve immediately as rice will become mushy if you let it sit. | 5. Top with green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup	converted	-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
bell pepper	1	cup	diced	29.8	6.9136	1.2814	0.2533
herb	2	teaspoons	chopped	-	-	-	-
salt pepper				-	-	-	-
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564

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