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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. | 2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. | 3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. | 4. Melt 1 1/2 tablespoons of butter in a large frying pan or flat grill over medium/high heat. | 5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. | 6. This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the chicken, salt, pepper and remaining soy sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
carrot	2	tablespoons	grated	6.56	1.5328	0.1488	0.0384
egg	2		beaten	143.0	0.72	12.56	9.51
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
chicken breast	1	cup	diced	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-

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