It is recommended to use day-old rice so that the drier rice can soak up the flavors.
Ingredients
- Canola 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
- 8 cups cooked, day-old long grain rice
- 3 tablespoons thin soy sauce
- 1/2 teaspoon white pepper
- Salt
Directions
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.
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By crystalove
on December 17, 2011
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Keeping it simple and good.
By Chef #1235892
Garden Grove, CA
on April 27, 2009
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my husband had three helpings......awesome dish...
By clreyesmd_6025221
Cidra, PR
on March 05, 2007
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Very good taste. A little too much ginger for my taste but definitely a winner.
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