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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown but not burnt. (This took me over 10 minutes.) With a slotted spoon, transfer to paper towels and salt lightly. | 2. Reduce heat to medium-low and add remaining tablespoon oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. | 3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. | 4. Fry eggs in remaining oil, sunny-side up, until edges are set but yoke is still runny. (It's up to you how you prefer your eggs - I like mine thoroughly cooked). | 5. Divide rice among four dishes and top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Evenly sprinkle leeks and crisped garlic and ginger over everything and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
salt				-	-	-	-
leek	2	cups	sliced rinsed	108.58	25.186999999999998	2.67	0.534
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
egg	4			286.0	1.44	25.12	19.02
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
soy sauce	4	teaspoons		11.235999999999999	1.0452	1.7257	0.1208

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