young jewel fried rice
(2 ratings)
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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(2 ratings)
yield
6 serving(s)
Ingredients For young jewel fried rice
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4 chot cooked rice
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1 cpork, roasted and diced or use char sui
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1 cshrimp, cooked, diced
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1 cchicken, cooked and diced
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2 cbean sprouts, fresh
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3scallions, chopped including green
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1 clettuce, shredded
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2 lgeggs, slightly stirred
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1/4 tspfreshly ground white pepper
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1/4 csoy sauce
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1/4 ccanola oil, or bacon fat
How To Make young jewel fried rice
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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