| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Eastwest |
4 |
servings |
INGREDIENTS
|
|
Canola oil |
| 3 |
|
Eggs |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Minced ginger |
| 1 |
bn |
Scallions; chopped, green |
|
|
And white parts separated |
| 1 |
|
Lapchang (Chinese sausage); diced |
|
|
(can substitute with 4 strips of cooked |
|
|
Bacon) |
| 8 |
c |
Cooked; day-old long-grain rice |
| 3 |
tb |
Thin soy sauce |
| 1/2 |
ts |
Freshly-ground white pepper |
|
|
Salt; to taste |
INSTRUCTIONS
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@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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