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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm. | 2. Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper. | 3. Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot. | 4. Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas. | 5. Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
shrimp	8		peeled deveined cut	2574.9392	33.0027	493.5905	36.6294
ham	3	ounces	cut	208.3725	0.0	14.8242	16.0489
pea	1/2	cup	thawed	20.58	3.6995	1.3719999999999999	0.098
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
egg	2		beaten	143.0	0.72	12.56	9.51
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
salt	1	pinch		-	-	-	-
black pepper			ground	-	-	-	-
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
rice wine	1	tablespoon		-	-	-	-

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