Traditional Mandarin Fried Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 4 tablespoons canola oil
• 3 eggs, beaten lightly
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped fresh ginger
• 1 chinese sausage, cut into 1/8-inch dice or 4 slices cooked bacon, crumbled
• 1 bunch scallion, and green parts chopped and reserved separately
• 5 cups cold cooked rice
• 2 tablespoons soy sauce
• 1/2 teaspoon pepper
• salt, if needed

Recipe

• 1 heat a wok or large nonstick skillet over high heat.
• 2 add 2 tablespoons of the oil and swirl to coat the pan.
• 3 when the oil shimmers, add the eggs, which will puff up.
• 4 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.
• 5 flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
• 6 with the edge of the spatula, break the eggs into small pieces. set aside.
• 7 add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
• 8 when the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
• 9 add the chinese sausage (la chang - see note below), the parts of the scallions, and the rice and toss thoroughly until heated through.
• 10 add the soy sauce, pepper, and reserved eggs and toss.
• 11 correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
• 12 serve immediately.
• 13 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.
• 14 note: la chang is chinese sausage.