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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large skillet or wok. | 2. Add ginger and garlic and stir fry for 1-2 minutes. | 3. Remove with a slotted spoon and set aside. | 4. In the same pan add peas and red pepper. | 5. Stir fry for 2 minutes until slightly softened. | 6. Remove and set aside. | 7. Add the cold rice to the skillet and heat thoroughly. | 8. With a spoon make a hole in the center of the rice pushing the rice to the sides. | 9. Add the beaten eggs into the center without touching the rice. | 10. Stir the eggs until pretty well set then start incorporating the rice into them. | 11. Add the chopped tomatoes. | 12. Return the reserved ginger, garlic, peas and red pepper to the pan. | 13. Mix in the chili paste, soy sauce and lime juice. | 14. Serve with chopped scallions as a garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	6	cups	cooked	-	-	-	-
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
garlic clove	2		chopped	-	-	-	-
red pepper	1/2		chopped	0.625	0.1377	0.0292	0.0069
canola oil	4	tablespoons		495.04	0.0	0.0	56.0
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
egg	2		beaten	143.0	0.72	12.56	9.51
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
chili paste	2	tablespoons		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
scallion			chopped	-	-	-	-

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