Lyn - that's exactly what you do. Before I found this recipe I used to put maybe a cup of oil into the wok and add just the eggs. When they began to set I then added the other ingredients but I found that the end results did not look like the stuff I got in the restaurants.
With this recipe the oil is deep enough to reach the 400 degree mark without smoking. When you drop the mixture into the oil at that temperature it actually seals the oil from penetrating deep into the mixture. Since everything is pre-cooked it browns fast and it gets that kind of wrinkled look like at the restaurant.
Mary - your bread making makes me jealous. I'm breaking out the bread machine tomorrow.
