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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Choose and prepare vegetables. Select a combination with a variety of colors. | 2. In a wok, heat the oil and stir fry the ginger and garlic until golden. | 3. Remove them with a slotted spoon and save for later. | 4. In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last. | 5. Remove the vegetables from the wok and set aside. | 6. Add the rice to the wok and heat thoroughly. | 7. With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs. | 8. Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be. | 9. Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables. | 10. Finally, mix in the chili sauce, soy sauce and lime juice. | 11. For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	2 1/2	cups	cut blanched cooled drained	-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
gingerroot	1/2	tablespoon	minced	-	-	-	-
garlic clove	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
rice	6	cups	cooked	4051.5	887.445	79.143	7.3260000000000005
egg	2		beaten	143.0	0.72	12.56	9.51
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
chili sauce	2	tablespoons		31.395	6.7533	0.8531	0.1024
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
lime juice	1/2			1.8906	0.6368	0.0318	0.0053
lime	1/2		cut	-	-	-	-
scallion			cut	-	-	-	-

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