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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt oleo in large non-stick skillet. | 2. Add onion, celery, and carrots. | 3. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. | 4. Add peas and cook one minute more until peas are thawed. | 5. Push veggies to one side of skillet. | 6. Scramble eggs in empty side of skillet after the oleo spreads from veggies. | 7. Mix eggs into veggies and season with pepper. | 8. then put in small amount of rice and then. | 9. Add soy sauce. | 10. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended. | 11. Fry until steamy hot stirring often. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
oleo	1/2 - 1	cup		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
carrot	2		diced	104.96	24.5248	2.3808	0.6144
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
egg	3			214.5	1.08	18.84	14.265
soy sauce	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
pepper				-	-	-	-

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