Chinese recipes come quite next to favorites among us, the Japanese. In most any part of the world, no matter how remote, one is likely to find an oriental food restaurant, Chinese food. Any type of Chinese food is like finding water in a hot desert, to quench your oriental food appetite and the least disappointing menu is the all star favorite ‘Chinese fried rice’.
Yet, when one tries to make this at home….seems simple but not quite. The handling of the wok (pan) and the heat makes the rice separate as the Chinese chefs do.
This recipe was given to me from my friend, a former colleague and Creative Director at the Advertising Agency days. The handwritten, detailed recipe, a memo describes how one can make ‘fried rice’. The artwork and precise instructions is so cute, a valuable piece of art on my cooking recipe book.
10-15cm Long leaks or chives (chopped) | ネギのみじん切り
1 tsp (chopped) ginger |生姜のみじん切り
Favorite meat of your choice, recommend barbecue pork (cut into 5mm~7mm squares) | 肉は適当に。豚でも良いが鶏が講評。チャシューが定番。
2 bowls (heated) White Rice | ご飯 （温めておく）
2 eggs (mixed in a separate bowl) | 卵 （別ボウルに混ぜておく）
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