young jewel fried rice
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.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 4 cups hot cooked rice
- 1 cup pork, roasted and diced or use char sui
- 1 cup shrimp, cooked, diced
- 1 cup chicken, cooked and diced
- 2 cups bean sprouts, fresh
- 3 - scallions, chopped including green
- 1 cup lettuce, shredded
- 2 large eggs, slightly stirred
- 1/4 teaspoon freshly ground white pepper
- 1/4 cup soy sauce
- 1/4 cup canola oil, or bacon fat
How To Make young jewel fried rice
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Step 1Mix 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.
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Step 2Turn 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.
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Step 3SUBSTITUTIONS AND VARIATIONS: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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