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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut bacon into half inch pieces and fry in a wok until crisp. Remove bacon and set aside leaving all the bacon grease in the wok. | 2. Sautee the peppers and onions in the bacon grease until almost tender. The onions should be slightly translusent. Add in the ginger. | 3. Push the vegetables to the side of the wok and add the rice, soy sauce, and sesame oil. Fry the rice until it shows signs of browning or crisping. It is okay if the vegetables begin to mix in at this point. | 4. Push aside the rice to make room to scramble the eggs. Once the eggs are cooked blend them into the rice and vegetables. It's okay if the vegetables and rice get into the eggs during the scrambling. | 5. Add reserved cooked bacon and mix well. | 6. Serve with extra soy sauce to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1			116.76	0.3584	3.5336	11.1132
red bell pepper	1		chopped	-	-	-	-
green bell pepper	1		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ginger	2	teaspoons	grated	12.06	2.5783	0.3233	0.1526
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
grain white rice	2	cups	precooked	-	-	-	-
egg	4		cracked beaten	286.0	1.44	25.12	19.02

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