Traditional Mandarin Fried Rice

Recipe by dojemi
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READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a wok or large nonstick skillet over high heat.
  • Add 2 tablespoons of the oil and swirl to coat the pan.
  • When the oil shimmers, add the eggs, which will puff up.
  • Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
  • Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
  • With the edge of the spatula, break the eggs into small pieces. Set aside.
  • Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
  • When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
  • Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
  • Add the soy sauce, pepper, and reserved eggs and toss.
  • Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
  • Serve immediately.
  • Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
  • NOTE: la chang is Chinese sausage.
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