"Ariane Jenkins" > wrote in message
...
> On 29 Mar 2005 19:13:00 -0800, Sheldon > wrote:
>
> > aem wrote:
> >> Sheldon wrote:
> >> [snip preceding]
> >> >
> >> > You're not making fried rice. In fried rice the whole egg is first
> >> > fried like an omelet and then used in bits as a garnish, raw egg is
> >> > not blended into anything... in fact in Chinese fried rice only the
> >> > yolk is fried
> > Yeah, well... you're not Chinese. LOL
> >
>
> But I am. And this is the first I've heard of using only the yolk in
> fried rice. Most people I know use the whole egg in fried rice, hot and
sour
> soup, etc. including myself. 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.
>
> Then again, you're also the same person who claimed few procedures
in
> Asian cuisine takes longer than 3 minutes and that wasn't true, either.
>
> Ariane
> --
> Dysfunction: The only consistent feature of all your dissatisfying
> relationships is you.
> http://www.despair.com/demotivators/dysfunction.html
>
Thanks, Ariane. I don't know that my recipe is "authentic", just that
mother was given it in Thailand and I've been enjoying it for over 30 years
and making it myself for over 20. I definitely use whole egg in fried rice
and in these dumplings.

Jill