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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water and bullion cubes to a boil. | 2. Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes. | 3. Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with). | 4. In a small bowl, combine soy sauce, oyster sauce and sesame oil. | 5. Heat oil in a wok or frying pan over high heat. | 6. Add rice and meat to pan and stir-fry for about 2-3 minutes. | 7. Pour soy sauce mixture over rice and cook about 2 minutes. | 8. Add carrots, peas, green onions and lightly beaten eggs to pan. | 9. Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	2	cups	uncooked	1147.08	241.6768	22.8468	8.7848
water	1 3/4	3/4		0.0	0.0	0.0	0.0
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
chicken bouillon cube	1			-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
chicken	1	cup	cooked diced	-	-	-	-
baby carrot	1/2	cup	sliced	-	-	-	-
pea	1/2	cup	sweet	20.58	3.6995	1.3719999999999999	0.098
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
egg	3		beaten	214.5	1.08	18.84	14.265

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