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