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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tablespoons butter and 2 tablespoons Chinese sesame oil in a skillet and saute carrots and onions until tender. Set aside. | 2. Add 1 tablespoons Chinese sesame oil to pan and add eggs, swirling until they set, then flipping egg over and cooking until done. Set aside and chop. | 3. Add 1 tablespoons butter to pan, and add rice and the chopped chicken, cooking until it sizzles and seems about to stick, then add carrot/onion mixture along with peas, cooked egg, and green onion. (it's possible you may need a little extra butter if your meat is really lean). | 4. Stir until it sizzles and seems about to stick then pour in the soy sauce, stirring until it absorbs into the rice. | 5. Serve hot with more soy sauce if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997
chicken meat	1 1/2	cups	chopped cooked	-	-	-	-
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
egg	2		beaten	143.0	0.72	12.56	9.51
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8

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