Friday, October 28, 2011

Fried Rice

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*Recipe revised

Here is the yummy goodness that needs no introduction.....Well, maybe a little.

My mom and I have been making this rice for as long as I can remember.

It is a wonderful side dish to any pork meal and also goes well with any Chinese meal.

I, of course, like it best the next day right out of the fridge.

But feel free to change it or add to it as you like.

There is a surprise element, sugar, that I think gives it the wow factor.

Here's what you need:

2 cup rice or at least 4 cups cold leftover rice (In which case, no water or salt)
4 cup water
pinch of salt
8 slices of bacon, cut into 1/4" strips
4 scallions, sliced
15 baby carrots, sliced thinly (or 2 large carrots)
3 eggs, beaten
1/2 cup low sodium soy sauce
3 Tbl. sugar

In 3 Qt. stockpot bring water to boil and add rice and a pinch of salt.  Bring back to boil and reduce to simmer.  Cook on low for 20 - 25 minutes.  I usually make this earlier in the day so that it has a chance to dry out, or you can use leftover rice, at least 4 cups.
While rice is cooking, chop all other ingredients so you are ready to go.
In a 12" skillet, cook bacon on med-high until crispy.  Remove to dish and pour out all but 4 Tbl. grease.
In the remaining grease saute the onions and carrots for a couple of minutes.  Push to one side and add the beaten eggs.  Stir just like making scrambled eggs then stir together with the carrots and onions.
Dump the rice on top of the cooked egg/veggie mixture.
Pour the soy sauce into the rice mixture and stir together until completely coated.  
Sigh, here is all the magic.  How can you go wrong with sugar and bacon I ask you? 
Start by adding 2 Tbl. sugar to the rice and the bacon.  Stir well to combine and taste, if you think it's the best thing you've tasted in a long time STOP!  If not, add one more Tablespoon of sugar.  You really do need to balance the soy and sugar to get the right flavor.

Serves:  6 - 8


Here's the handy printable - Fried Rice

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