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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, beat the eggs well, and season. Heat 1 tbsp oil in a large non-stick frying pan, pour in the eggs and cook until just set. Roll up the pancake, cut into thin strips and set aside until needed. | 2. Combine soy sauce, oyster sauce, chilli sauce and rice wine. Set aside. | 3. Heat the remaining oil in a wok, add the shallots or onion, ginger, garlic and prawns and cook for about 1-2 minutes. Do not let the garlic burn. | 4. Add the soy sauce mixture, spring onions, peas and pork, and stir to heat through. Add the rice and fry over moderate heat for 6-8 minutes. Turn into a dish and decorate witht eh egg pancake. Season to taste. Serve hot. | ---------------------------------------------------------------------------

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 oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
shallot	4		chopped	460.8	107.52	16.0	0.64
gingerroot	1	teaspoon	chopped	-	-	-	-
garlic	1		crushed	4.47	0.9918	0.1908	0.015
prawn	2	cups		-	-	-	-
chili sauce	1	teaspoon		5.2325	1.1256	0.1422	0.0171
spring onion	3		chopped	-	-	-	-
pea	2	cups	thawed	82.32	14.798	5.4879999999999995	0.392
roast pork	2	cups	sliced	-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
chinese rice wine	1	tablespoon		-	-	-	-
grain rice	2	cups	cooked	-	-	-	-
salt black pepper			ground	-	-	-	-

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