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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the egg, like a pancake. | 2. When cooled, dice; set aside. | 3. Heat up the wok with the vegetable oil. | 4. When a light haze forms over the oil, sprinkle the salt over the entire wok surface. | 5. Carefully add the onions and diced meat. | 6. Stir-fry for a minute. | 7. If using green onions, leave them out in this step. | 8. Add the cooled rice, mixing well, turning the rice over continually until all is heated through. | 9. Sprinkle soya sauce over the rice--mixing until the rice is all the same desired colour. | 10. Not too much soya as it is salty, and you don't want it black! | 11. Toss in cut up pre-cooked egg. | 12. Top with green onions. | 13. Options: Add mushrooms, peas, blanched diced carrots in step #2. | 14. For authentic Chinese version, using raw eggs, After frying the onions, meat, etc in step #2, break 2 raw eggs into the mixture, stir-frying until eggs are broken up and cooked. | 15. Then proceed to step #3. | 16. Add 2 tbsp curry powder in step #2 to spice it up! | 17. If using fresh uncooked meat, cook the meat in the hot oil in step #2 before adding the onions. | 18. The amount of veg and meat given is just a guideline. | 19. Adjust according to your taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	4	cups	cooled cooked	2715.8	564.25	55.79600000000001	23.68
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
green onion	1/4	cup	diced	4.7925	1.0188	0.1722	0.0834
chicken	1/2		cooked diced cooked	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
salt	1	teaspoon		-	-	-	-
msg	1	teaspoon		-	-	-	-
soya sauce				-	-	-	-

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