Traditional mandarin fried rice

Yield: 4 servings

Measure Ingredient
\N \N Canola oil
3 \N Eggs
2 tablespoons Minced garlic
2 tablespoons Minced ginger
1 bunch Scallions; chopped, green
\N \N And white parts separated
1 \N Lapchang (Chinese sausage); diced
\N \N (can substitute with 4 strips of cooked
\N \N Bacon)
8 cups Cooked; day-old long-grain rice
3 tablespoons Thin soy sauce
½ teaspoon Freshly-ground white pepper
\N \N Salt; to taste

It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A11)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

Similar recipes