| 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.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”