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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the ingredients for the sauce in a small bowl. | 2. Mix to blend well and set aside. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. | 3. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. | 4. Set aside. Bring 1 quart of water to a boil in a small saucepan. | 5. Add the carrot and boil 1 minute. Drain and rinse in cold water. | 6. Drain again and reserve. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. | 7. Add the carrots, celery, red pepper, and peas. | 8. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
rice wine	3	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
peanut oil	6	tablespoons		716.04	0.0	0.0	81.0
garlic				-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
carrot	1			52.48	12.2624	1.1904	0.3072
red bell pepper	1			-	-	-	-
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995

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