Mongolian Barbecued Pork Fried Rice Developed by the chefs of The Culinary Institute of America at Greystone, this vibrant fried rice requires a little advance prep work, but delivers a combination of exotic flavors and exciting textures that will make you think you have never tasted real fried rice before. yield: 12 Servings

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Ingredient	Quantity	Instruction
large eggs	8 each	1. Whisk the eggs and salt together until well combined.
kosher salt	2 tsp.
canola oil	1-1/2 c.	2. Heat a large wok or skillet over high heat until smoking. Add canola oil and heat until smoking. Add scallions, carrots and celery and stir-fry for 1 to 2 minutes; add soy sauce. Add egg mixture and cook until egg sets, using a spatula to break the egg up so that it cooks evenly. Add the chopped pork and rice. Use the spatula to aggressively break up the rice and mix it with the egg. Push the rice onto the side of the wok with the back of the spatula to sear it. Stir-fry aggressively until there are crispy bits of rice dispersed throughout the mixture (about 5 minutes). Remove from the heat and stir in the sesame oil, Szechuan pepper and more salt to taste. Turn out onto a serving platter and garnish with julienned scallion and pork.
finely chopped scallion, preferably large	1 c.
finely chopped carrots	1 c.
finely chopped celery	1 c.
soy sauce	2 tbsp.
finely chopped Mongolian barbecued pork, see recipe	2 c.
cooked medium grain rice*, at room temperature	7 c.
dark sesame oil	1/4 c.
ground Szechuan pepper	1/2 tsp.
julienned scallion	1/2 c.
julienned Mongolian Barbecued Pork	1/2 c.
		3. *You may also use cooked parboiled, short grain or U.S. Basmati rice in this recipe.