"aem" > wrote in message
oups.com...
> Ariane Jenkins wrote:
> > [snip]
> > And it can be stir-fried separately from the
> > rice OR stir-fried with it, it varies according to who's making it.
> > An aunt of mine does it the omelet way--cooking it into a thin
> > pancake and then cooling it before julienning it for a garnish.
> > Other aunts of mine simply scramble it with the rice so that it forms
> > small chunks mixed in with everything else. Less elegant, perhaps,
> > but it's faster and it tastes just as good. [snip]
>
> Tastes better, I think. I push the rice away from the bottom of the
> wok and break the egg(s) in there, season with s&p and a few drops of
> sesame oil, scramble it in place until set but still soft, then stir it
> into the rice.
-aem
>
I like them added to fried rice in this manner as well.
Jill
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