For my Chinese New Year Dinner, my friend Yumi prepared this Ming Tsai dish. It’s a wonderful fried rice recipe that is as easy as it comes! The ingredients include common items with the exception of Chinese Sausage. If you don’t have Chinese sausage available, you can use bacon or even ham (which is what was used here).
recipe from Ming Tsai
4 tablespoons canola oil
3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1 la chang (Chinese sausage), cut into 1/8 inch dice
1 bunch scallions, white & green parts chopped and separated
5 cups cold cooked rice
2 tablespoons soy sauce
1/2 teaspoon white pepper
salt to taste (if needed)
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 similiar tool, add push the sides of the egg mass towards the tender to allow uncooked egg to reach the pan and solidify. Flip the egg, 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 la chang or bacon, the white parts of the scallions, and the rice. Toss thoroughly until heated through. Add the soy sauce, pepper, and reserved eggs and toss. Season to taste with salt and pepper; transfer to a platter and garnish with the scallion greens.