Ming Tsai's Mandarin fried rice from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • ashallen on October 01, 2022

    Very nice fried rice. Well-balanced and not overly greasy. I used the suggested substitution of cooked bacon for lop chong/Chinese sausage. Contains a lot of ginger - though it wasn't overwhelmingly gingery, I'll cut back next time for personal taste reasons. I'll also experiment with using some of the fat rendered from cooking the bacon as a substitute for the vegetable oil.

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