Peanut oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon, shrimp, Chinese barbecue pork or smoked chicken.
8 cups cooked, day old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt to taste
PREPARATION:
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.
Yield: 4 servings
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