| INGREDIENTS |
|
|
|
|
Canola oil; to cook
4 lg Eggs
1 tb Minced garlic
1 tb Minced ginger
2 tb Chopped scallions
6 c Cooked jasmine rice; cooled,
-broken up
(usually day old rice)
1/2 lb Picked bean sprouts
2 tb Thin soy sauce
1 tb Sesame seed oil
Salt; to taste
Freshly-ground black pepper;
-to taste
|
|
| INSTRUCTIONS |
|
|
|
|
In a hot wok coated with canola oil, quickly scramble the eggs to soft
stage. Set aside.
In the same hot wok coated with oil, add garlic, ginger and scallions. Cook
until soft then add rice, bean sprouts, soy and sesame oil. Season and add
back the eggs. Heat thoroughly and check for seasoning.
This recipe yields 4 servings.
|
|
