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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 skillet (mom used the electric skillet so it would stay warm at parties), melt 1 stick of margarine. | 2. Add the rice and stir thoroughly. | 3. Dissolve the bouillon into the hot water and add it to the rice. | 4. Cover and cook for 20 to 30 minutes, until the water has been absorbed. | 5. Turn the heat off and add almonds, green onions, and soy sauce. | 6. Crock pot modification: Premelt the butter. Add butter and rice to crock pot, then stir to combine. Add bouillon and water. Cook -- 1.5 to 2 hours on hi and (I'm guessing) 4-6 hours on lo. I've checked on hi but please let me know what your times are. Finish recipe as above. | 7. Brown rice modification: Same as normal, but add 1/2 cup more liquid. Times would be 50 minutes in a skillet. Add 30-60 minutes to crock pot times. | 8. Modern version: Substitute 1 tablespoon olive oil and 1 tablespoon butter (or heart smart spread) for the margarine. Use brown rice. Use low sodium chicken or vegetable stock in place of the bouillon and water (organic optional). Use low sodium soy sauce. And -- it will still taste good. Cooking methods sure have changed! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
grain white rice	2	cups		-	-	-	-
hot water	3 1/2	cups		0.0	0.0	0.0	0.0
bouillon cube	4	bouillon		-	-	-	-
almond	1	cup	slivered	1927.12	0.0	0.0	218.0
green onion	5		chopped	95.85	20.377	3.4435	1.6685
soy sauce	5	tablespoons		42.4	3.944	6.5120000000000005	0.456

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