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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Bring broth and rice to a boil in large saucepan. Reduce heat to low; cover and simmer until broth is absorbed, about 20 minutes. Remove from heat; let stand 10 minutes. Fluff with fork. Spread evenly on large baking sheet; cover loosely with plastic wrap. Refrigerate until rice is chilled and dry to the touch, about 1½ hours. | 2. 2. Heat oil in large nonstick skillet or wok over medium heat. Add carrot, onion and garlic; cook, stirring often, until softened, 2 to 3 minutes. Increase heat to medium-high. Add frozen peas and rice; cook, stirring often, until heated through, 3 to 4 minutes. | 3. 3. Push rice mixture to edge of skillet to make well in centre. Add egg to well; cook, without stirring, 1 minute. Break up egg into small pieces with spoon; stir into rice mixture and cook, stirring often, 2 to 3 minutes. | 4. 4. Stir in green onions and soy sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broth	1 3/4	3/4		20.5625	5.263999999999999	0.0	0.0
grain white rice	1	cup	rinsed	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
baby pea	1/2	cup		59.5	9.94	3.9112	0.7
egg	1		beaten	71.5	0.36	6.28	4.755
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
soy sauce	2	tablespoons	brewed	16.96	1.5776	2.6048	0.1824

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