Young Jewel Fried Rice

Marsha Gardner


For Christmas in 1968 my dad gave me Jim Lee's Chinese Cookbook. This rice is the first thing I ever cooked from my first cookbook. Still my favorite Fried Rice recipe today.

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4 c
hot cooked rice
1 c
pork, roasted and diced or use char sui
1 c
shrimp, cooked, diced
1 c
chicken, cooked and diced
2 c
bean sprouts, fresh
scallions, chopped including green
1 c
lettuce, shredded
2 large
eggs, slightly stirred
1/4 tsp
freshly ground white pepper
1/4 c
soy sauce
1/4 c
canola oil, or bacon fat

Directions Step-By-Step

Mix together pepper and soy sauce and set aside.

Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside.
Turn up heat; add remainder of oil and add the meats, bean sprouts and
scallions. Stir fry for 2 minutes. Add the hot rice.

Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve.
If the fresh bean sprouts are not be available you may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good and color or add a cup of frozen peas.

Young Jewel is never made exactly the same way by different cooks, it gives us license to use your ingenuity and preference.

About this Recipe

Course/Dish: Chicken, Fish, Rice Sides, Pork
Regional Style: Asian