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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 1 tbsp oil in a wok. Add chopped onions and stir-fry until onions turn a nice, brown color, about 8-10 minutes. Remove from wok. | 2. Allow wok to cool slightly. | 3. Mix egg whites with 3 drops soy sauce and 3 drops sesame oil; set aside. | 4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture. Working quickly, swirl egg until egg sets against wok. When egg puffs, flip egg and cook other side briefly. Remove from wok and chop into small pieces. | 5. Heat 1 tbsp oil in wok; add chicken to wok, along with carrots, peas, and cooked onion. Stir-fry for two minutes. | 6. Add rice, green onions, and bean sprouts, tossing to mix well. Stir-fry for three minutes. | 7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold inches Stir-fry for one minute more. Serve with additional soy sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
oil	2 1/2			280.32	0.0	0.0896	31.8336
egg white	6		beaten	102.96	1.4454	21.581999999999997	0.3366
soy sauce	3	drops		16.96	1.5776	2.6048	0.1824
sesame oil	3	drops		-	-	-	-
chicken breast	9	ounces	boneless skinless cooked chopped	438.8501	0.0	53.1978	23.601
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
pea	1/2	cup	thawed	20.58	3.6995	1.3719999999999999	0.098
brown rice	4	cups	cooked separated	2715.8	564.25	55.79600000000001	23.68
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
bean sprout	2	cups		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824

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