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@...
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.