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Shanghai Golden Fried Rice
From Dorothy McNett's recipes at www.dorothymcnett.com as written by Helen Chen. "When we were children, my mother (Joyce Chen) often made this simple fried rice for us at home. The light color might surprise you, but actually the Chinese are not used to the dark, fried rice so familiar in Chinese-American restaurants. If you'd like a meatless version, simply omit the ham, and if desired, increase the salt slightly to adjust for the change."
4 cups cold cooked rice
1. Place the cold rice in a large bowl and use your fingers to break up any lumps. Break the eggs directly onto the rice and add the sherry, scallions, and salt. Mix together thoroughly with your hands or with a wooden spoon.
Recipe created 1996-09-11.