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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all sauce ingreadence together. I put this in a squirt bottle. | 2. Cook all meats and onion together with 1T. soy sauce and remove from pan, when done, scramble eggs in the pan, now add the meat mixture, peas and rice to the pan stir together with enough sauce to a salt level to your taste (I add about half and taste, but usually end using all of it.). | 3. The goal in stir frying the rice, over high, is to toast or fry the rice on bottom, stir, fry, stir fry, do this about 3 times and enjoy. | 4. I usually serve with cream cheese wontons. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	6	cups	cooked	4051.5	887.445	79.143	7.3260000000000005
chicken	1	cup		-	-	-	-
shrimp	1	cup		-	-	-	-
beef	1	cup	sliced	-	-	-	-
pork	1	cup	sliced	-	-	-	-
onion	1	cup		64.0	14.944	1.76	0.16
egg	3			214.5	1.08	18.84	14.265
green pea	1	cup		117.45	20.9525	7.859	0.58
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
soy sauce	2	tablespoons		8.48	0.7888	1.3024	0.0912
oyster sauce	12	cups		1762.56	377.3952	46.656000000000006	8.64
white wine	1/4	cup		-	-	-	-
water	14	cups		0.0	0.0	0.0	0.0
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5

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