Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Canola oil; to cook |
| 4 larges | Eggs |
| 1 tablespoon | Minced garlic |
| 1 tablespoon | Minced ginger |
| 2 tablespoons | Chopped scallions |
| 6 cups | Cooked jasmine rice; cooled, broken up |
| \N \N | (usually day old rice) |
| ½ pounds | Picked bean sprouts |
| 2 tablespoons | Thin soy sauce |
| 1 tablespoon | Sesame seed oil |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
In a hot wok coated with canola oil, quickly scramble the eggs to soft stage. Set aside.
In the same hot wok coated with oil, add garlic, ginger and scallions. Cook until soft then add rice, bean sprouts, soy and sesame oil. Season and add back the eggs. Heat thoroughly and check for seasoning.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C17) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 71 Calories (kcal); 4g Total Fat; (57% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.