Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside. | 2. Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute. | 3. Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper. | 4. Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
shrimp	3/4	cup	peeled deveined	-	-	-	-
sherry	1	tablespoon		-	-	-	-
salt black pepper			ground	-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
chinese sausage	5		boiled sliced	-	-	-	-
ginger	1/2		peeled minced	0.8	0.1777	0.0182	0.0075
egg	3		beaten	214.5	1.08	18.84	14.265
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
sesame oil	2 -4	tablespoons		0.0	0.0	0.0	0.0

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