FRIED RICE IN MANDARIN RECIPES

Steps:

• 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. 

Steps:

• 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 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 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 Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
• Add the soy sauce, pepper, and reserved eggs and toss.
• Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
• Serve immediately.
• 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.
• NOTE: la chang is Chinese sausage.