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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add rice and water to a large, heavy saucepan and bring to a boil. | 2. Continue boiling for 10 minutes, or until most of the surface liquid has evaporated. | 3. The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low. | 4. Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature. | 5. Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine. | 6. Continue to cook for another 2 minutes, then add the green onions. | 7. Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes). | 8. Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2	cups		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
pea	1/2	lb		95.2545	17.1231	6.3503	0.4536
peanut oil	1 1/2	1/2		179.01	0.0	0.0	20.25
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
dark soy sauce	1	tablespoon		-	-	-	-
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
rice wine	1	tablespoon		-	-	-	-
green onion	3	tablespoons	chopped	4.86	1.0332	0.1746	0.0846

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