RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	36.0827
Energy (kCal)	271.6473
Carbohydrates (g)	24.8255
Total fats (g)	2.6707
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0237
Fatty acids, total polyunsaturated 17:1 (g)	0.1043
Fatty acids, total trans-monoenoic (g)	0.0249
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0771
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0408
Riboflavin (mg)	0.1914
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1882
Tocopherol, delta (mg)	0.0680
Arginine (g)	3.2304
Proline (g)	1.5110
Fatty acids, total polyunsaturated 18:1 t (g)	0.0181
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2150
Adjusted Protein (g)	0.0000
Cystine (g)	0.3905
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	73.4725
Copper, Cu (mg)	0.5780
Maltose (g)	0.0000
Zinc, Zn (mg)	2.6859
Total lipid (fat) (g)	2.6707
Vitamin K (phylloquinone) (g)	25.9200
Cholesterol (mg)	285.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0136
Menaquinone-4 (g)	0.6800
Phytosterols (mg)	16.9000
Folate, total (g)	97.6267
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0136
Vitamin A, IU (IU)	954.3600
Energy (kcal)	271.6473
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0486
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9176
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1550
Sugars, total (g)	10.2996
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0440
Vitamin C, total ascorbic acid (mg)	10.5340
Lutein + zeaxanthin (g)	73.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1599
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5201
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	139.9467
Fatty acids, total saturated 16:0 (g)	0.3857
Carbohydrate, by difference (g)	24.8255
Vitamin D (IU)	4.5333
Fructose (g)	1.4190
Fluoride, F (g)	1.2100
Aspartic acid (g)	3.6536
Tyrosine (g)	1.2217
Potassium, K (mg)	660.9373
Fatty acids, total saturated 12:0 (g)	0.0118
Vitamin A, RAE (g)	150.8000
Serine (g)	1.3432
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4281
Fatty acids, total trans-polyenoic 22:4 (g)	0.0068
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0091
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0302
Histidine (g)	0.7232
Isoleucine (g)	1.4875
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.2269
Water (g)	373.7238
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0136
Carotene, beta (g)	315.5000
Sodium, Na (mg)	6472.1153
Iron, Fe (mg)	1.4607
Energy (kJ)	1134.4560
Ash (g)	18.4764
Caffeine (mg)	0.0000
Glycine (g)	1.8906
Fatty acids, total trans-polyenoic (g)	0.0136
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3037
Fatty acids, total polyunsaturated (g)	0.7694
Vitamin E (alpha-tocopherol) (mg)	3.2140
Sucrose (g)	5.2966
Vitamin B-6 (mg)	0.6837
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.2267
Vitamin D3 (cholecalciferol) (g)	0.2267
Lysine (g)	3.0438
Beta-sitosterol (mg)	0.1600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0136
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9822
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0159
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1163
Folate, food (g)	97.6267
Fatty acids, total saturated 20:1 (g)	0.0073
Fatty acids, total monounsaturated (g)	0.5008
Stigmasterol (mg)	0.2400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2017
Fatty acids, total polyunsaturated 16:1 t (g)	0.0068
Fatty acids, total polyunsaturated 17:0 (g)	0.0272
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	200.6773
Fatty acids, total polyunsaturated 16:1 c (g)	0.0363
Fatty acids, total saturated (g)	0.6749
Vitamin B-12 (g)	2.9102
Calcium, Ca (mg)	191.1420
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.9786
Glutamic acid (g)	5.9537
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.8800
Vitamin E, added (mg)	0.0000
Retinol (g)	123.8400
Leucine (g)	2.7541
Folate, DFE (g)	97.6267
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0136
Fiber, total dietary (g)	2.3840
Tryptophan (g)	0.3821
Threonine (g)	1.2905
Fatty acids, total polyunsaturated 18:1 c (g)	0.2357
Manganese, Mn (mg)	0.5173
Protein (g)	36.0827
Cryptoxanthin, beta (g)	16.1600
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3394
Betaine (mg)	4.8780
Phosphorus, P (mg)	629.7667
Tocopherol, gamma (mg)	0.2720

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside. | 2. Spray a wok or large frying pan with olive oil spray and heat over medium-high heat. | 3. Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds. | 4. Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium. | 5. Push ingredients in the wok/pan aside and quickly scramble the egg. | 6. Add the oyster sauce mixture and stir everything together. | 7. Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon. | 8. Add more soy, oyster, or fish sauce, if necessary (or to taste). | 9. When everything is blended together and rice is hot, remove from heat and stir in the basil. | 10. Garnish with cilantro, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oyster sauce	3	tablespoons		27.54	5.8968	0.7290000000000001	0.135
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
olive oil cooking spray			flavored	-	-	-	-
jasmine rice	4	cups	cooked chilled	-	-	-	-
garlic clove	6		chopped	-	-	-	-
thai chile	2		chopped	-	-	-	-
red bell pepper	1		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
egg substitute	1/2	cup		-	-	-	-
shrimp	8	ounces		160.9333	2.0627	30.8493	2.2893
thai basil	2	cups		-	-	-	-
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416

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

Cooking in progress....

Thai Spicy Basil Fried Rice