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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°. In a skillet over medium heat, cook rice, stirring constantly, until rice is golden, about 5 minutes (it's no mistake that the rice is 'dry fried' so don't add any butter). Pour rice into a 1-quart casserole dish. | 2. In same skillet, in 2 tablespoons hot butter, cook mushrooms, onion and celery until tender, about 5 minutes. Add remaining ingredients and heat to boiling. | 3. Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed. | 4. With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1/2	cup		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
mushroom	1/4		sliced	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
water	1 1/4	1/4		0.0	0.0	0.0	0.0
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
salt	1/2	teaspoon		-	-	-	-
thyme leaf	1/8	teaspoon		-	-	-	-

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