Originally appeared: April 2008.2 dozen stuffed clams.
Return the wok to high heat and add the pork.Break it up and cook until browned, then add the scallion whites and mix.
Add the rice, 1 cup of the Sweet and Sour Cranberry Chutney, soy sauce and eggs.Season with salt and black pepper.Serve in a large bowl and garnish with scallion greens and additional chutney.. About this recipe.
The key to this fried rice recipe is to make sure you don't use just-cooked rice.If you can, use day–old leftover rice, so it's nice and dry.
We like stash leftover rice in the freezer, so we have some ready when the urge to make fried rice hits.. How to Make Takeout-Style Fried Rice at Home.
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