Bacon Fried Rice
Some words of wisdom and encouragement from Brenda before you being cooking:
Make this. It is the most delicious fried rice. It probably takes longer to read than to make this recipe.
Bacon Fried Rice
1-3 days before (or immediately prior)....
Prepare 2 cups dry rice using your preferred method
Refrigerate in an airtight container. (Approx. 6-8 cups cooked rice.)
Cook 4-6 slices bacon
Or a whole package because. Bacon. While bacon is cooking, continue recipe:
In a small pot, bring to boil
1 cup water
Add:
1 cup carrots, peeled and cut into 1/4" cubes
Boil 5 minutes. (Note: to save time, prepare sauce in a separate bowl during this time.) Then add:
1 cup frozen petite white corn
1 cup frozen petite peas
Shut off heat and cover with lid. Set aside.
In a small bowl, combine to make sauce:
1/3 cup soy sauce
2 T brown sugar
1 T sugar
1/8 tsp ground ginger
1/16 tsp ground red pepper
1/2 cup water
Set aside.
Now for the combination: in a large non-stick skillet heated to medium-low, sauté:
1/2 cup onions, finely diced
1 tsp bacon grease (or oil)
Add to skillet, folding together:
Steamed veggies, drained
Bacon, chopped
Sauce
Bring to a low simmer.
Finally, stir in rice and eggs, prepared as follows . . .
In a separate non-stick skillet, fry and scrambling in approximate increments of:
1 tsp bacon grease (or oil)
2 cups rice, cooked
1 egg
Add to main skillet. Repeat:
1 tsp bacon grease (or oil)
2 cups rice, cooked
1 egg
Add to main skillet. Repeat:
1 tsp bacon grease (or oil)
2 cups rice, cooked
1 egg
Serve hot.
Brenda’s tips:
Serving size: 4 servings if served alone. 8-12 as a side dish.
Brenda recommends cooking bacon in the oven.
This is a great way to use up leftover rice or veggies. Any vegetables can be added but the listed ingredients are Brenda’s favorite combination.
Diced ham can be substituted for the bacon, about 1/2 lb cut into 1/4" cubes.
