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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring rice and water to a boil in a 3 quart heavy saucepan, then reduce, heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula. | 2. Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately. | 3. Whisk together eggs, ½ t salt and ¼ t pepper in a medium bowl. | 4. Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. | 5. Add rice, remaining teaspoon salt and remaining ¼ teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	2	cups	uncooked	-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
bacon	8	slices	cut	934.08	2.8672	28.2688	88.9056
egg	6			429.0	2.16	37.68	28.53
salt	1 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
scallion	1/2	cup	chopped	16.0	3.67	0.915	0.095
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

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