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copyright 2007 Ming Tsai
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| 3 tablespoons |
canola oil |
| 1 teaspoon |
sesame oil |
| 2 |
eggs, beaten lightly |
| 4 cloves |
garlic, finely chopped |
| 2 tablespoons |
finely chopped fresh ginger |
| 1 lap |
chang (Chinese sausage), cut into 1/8-inch dice, or 4 strips cooked bacon,
crumbled |
| 1/2 cup |
sliced scallions |
| 5 cups |
cold cooked rice |
| 2 tablespoons |
soy sauce |
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Kosher salt & freshly ground black pepper, to taste |
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| 1. |
Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the
oil and the sesame 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 onto a dish; do not overcook. With the edge of
the spatula, break the eggs into small pieces. Set aside. |
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| 2. |
Add the remaining 1 tablespoon 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 la chang, the scallions, and the rice and toss thoroughly
until heated through. Add the soy sauce and reserved eggs and toss. Check for
correct seasonings and add salt and peppr if necessary. Transfer to a platter.
Serve immediately. |
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