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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/2 tbp of the oil in wok; pour in egg and swirl gently to set and form a thin omelet; when cooked, transfer to a large bowl and shred. | 2. Heat 1 tbsp oil in the wok and cook the garlic with half of the chopped onion until light brown; add the shrimp and stir-fry until opaque, curled and cooked through; remove to the bowl. | 3. Heat 1 tbsp oil in the wok and saute the remaining chopped onion with the green onions; add the cooked rice and heat through, stirring constantly. | 4. Add the contents of the bowl, along with oyster sauce, salt and pepper, and stir-fry until the rice turns slightly golden. | 5. Garnish with cilantro sprigs before serving. | 6. Serve with soy sauce or Nuoc Mam if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2 1/2			280.32	0.0	0.0896	31.8336
egg	1		beaten	71.5	0.36	6.28	4.755
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
shrimp	1/2		deveined chopped	2.13	0.0273	0.4083	0.0303
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
salt	1/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cilantro stem	1/4	cup		-	-	-	-

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