FRIED RICE WITH SZECHUAN SPICE  

1 clove garlic
1 knob fresh ginger
3 tsp CWL Chef Salt
4 TBSP neutral oil 
3 eggs, whole
½ cup mushrooms, stem removed, thinly sliced
3 cups leftover cooked rice
1 cup cooked green vegetables such as broccoli, green beans, or bok choy, cut into bite size pieces
3 scallions thinly sliced 

Grate garlic and ginger into a bowl. Pour 2 tablespoons oil over mixture and sprinkle with two teaspoons CWL Chef Szechuan Spice. Set to the side. In another bowl, beat eggs with remaining teaspoon of CWL CHEF Szechuan Spice with a fork until evenly mixed. Add one tablespoon oil to a medium hot sauté pan. Turn heat to low, tip pan to distribute oil evenly, and pour eggs gently into pan. Tip pan to evenly distribute eggs - this will become a thin pancake. Pancake will cook quickly. Flip egg pancake over and turn off heat. Slip pancake out onto a clean cutting board. Roll pancake into a log and cut into thin strips. Wipe out pan with a clean cloth or paper towel place pan on stove over medium heat. Add remaining oil to pan and tip pan to distribute oil evenly. Add garlic/ginger mixture and stir for 30 seconds. Add mushrooms and cooked rice to pan. Brown rice mixture lightly. Add scallions, egg strips, and green vegetables to pan. Toss to combine. Sauté over medium heat for 2 minutes. Serve with thinly sliced scallions.

©2020 Christopher Lee