Yield: 4 servings
|\N \N||Canola oil|
|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|
|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@...
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.