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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 to a boil. | 2. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. | 3. Spread rice out on a cookie sheet to quick cool it. | 4. (If you have leftover rice you can really speed this dish up). | 5. Heat a wok, wok shaped skillet or large nonstick skillet over high heat. | 6. Add oil to the pan. | 7. Add egg to hot oil and break into small bits as it scrambles. | 8. When eggs are scrambled, add garlic and ginger to the pan. | 9. (If you happen to be out of ginger like I was once, you can add some terriyaki sauce). | 10. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. | 11. Add rice to the pan and combine with veggies. | 12. Fry rice with veggies 2 or 3 minutes. | 13. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2 3/4	cups		0.0	0.0	0.0	0.0
white rice	1 1/2	cups		1012.875	221.8612	19.7858	1.8315
vegetable oil wok pan	3	tablespoons		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
ginger	2	inches	minced grated	-	-	-	-
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
red bell pepper	1		diced	-	-	-	-
scallion	4		sliced	128.0	29.36	7.32	0.76
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
tamari	1/3	cup		57.6	5.3472	10.0896	0.096

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