Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice and leave sit to the side (I generally cook my rice in chicken stock, but water can be used also). | 2. Cut green onions into about 1/4 inch stalks to make up a half cup. | 3. Scramble eggs and leave to side. | 4. Cut chicken up into chunks as large or small as you like and brown them in wok. | 5. I prefer to use a light marinade, but cooking in oil will be fine too. | 6. Leave to side. | 7. Heat up wok and lightly coat entire wok with sesame oil. | 8. You can substitute vegetable oil also, but sesame oil gives it a really good flavor. | 9. Throw in green onions and lightly brown them making sure not to burn them. | 10. Once cooked, throw in rice followed by chicken and then eggs. | 11. Toss around to mix them all together and add small amounts of garlic salt and pepper to season. | 12. Add soy sauce to your liking. | 13. Once you put in the ingredients, this shouldn't take long to cook. | 14. If you leave it on for a long time, it will burn. | 15. I suggest using a low flame for cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	3	cups	uncooked	2025.75	443.7225	39.5715	3.6630000000000003
chicken	4	pieces	sized boneless	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
green onion	1/2	cup		9.585	2.0377	0.3444	0.1668
soy sauce				-	-	-	-

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