Traditional Mandarin Fried Rice

1. 1

   Heat a wok or large nonstick skillet over high heat.

2. 2

   Add 2 tablespoons of the oil and swirl to coat the pan.

3. 3

   When the oil shimmers, add the eggs, which will puff up.

4. 4

   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.

5. 5

   Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.

6. 6

   With the edge of the spatula, break the eggs into small pieces. Set aside.

7. 7

   Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.

8. 8

   When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.

9. 9

   Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.

10. 10

    Add the soy sauce, pepper, and reserved eggs and toss.

11. 11

    Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.

12. 12

    Serve immediately.

13. 13

    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.

14. 14

    NOTE: la chang is Chinese sausage.

* Per serving · 4 servings · Values may vary.