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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scramble (finely, little pieces) the eggs in a wok. Remove and set aside. | 2. Add one tablespoon of shortening to hot wok (medium high heat) and add onions. Saute (I like mine caramelized a bit) onions to your preference. | 3. Add to wok the celery and carrot. Saute for about ten minutes, stirring often. | 4. Add garlic and saute for another four to five minutes. | 5. Add remaining two tablespoons of shortening to wok and add cold rice. | 6. Cook for about fifteen minutes, stirring every three to four minutes. (I let my rice caramelize also). | 7. Mix ginger and soy sauce together, toss in with rice. | 8. Add scrambled eggs to rice. | 9. Cook, stirring, another five minutes or until your preference. | 10. Makes 4 one cup servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
vegetable shortening	3	tablespoons	divided	345.6	0.0	0.0	38.4
onion	1	cup	diced	64.0	14.944	1.76	0.16
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634

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