Ginger fried rice

Adapted from smitten kitchen and Ming Tsai

1 lapchang (Chinese sausage), diced (can substitute with 4 strips of cooked bacon)
2 garlic, minced
ginger, minced (equal amount to garlic)
1 leeks, light parts only, thinly sliced
1 bunch scallions, green and white separated, chopped
peanut oil
4 large eggs
sesame oil (for some heat but the same awesome flavor, use hot sesame oil)
2 cups day-old cooked rice (any leftover rice you have)
soy sauce
white pepper



with scallions

Brown the meat (can sub with mushrooms for a vegetarian version), then remove. Stir fry the garlic and ginger in the fat, then add the leeks/scallion whites. Feel free to improvise here with some more vegetables (frozen corn-pea-carrot works well). Cook and then remove. Scramble the eggs with a handful of scallion greens, then remove. Add the cooked rice and mix all together. Add soy sauce, pepper, a tiny bit of sugar, and the eggs and veg back again. Garnish with scallion greens. Taste and serve! Also found a fancier fusion version by Ming that I like, mostly for the spinach and corn addition.



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