Bacon And Egg Fried Rice
Bacon Fried Rice Eggs
Last updated 6/12/2012 1:05:45 AM. Recipe ID 30892. Report a problem with this recipe.
Title: Bacon and egg fried rice
Yield: 4 Servings
3 c Leftover cooked rice
1/4 lb Bacon; diced
1 lg Onion; diced or slivered
1 -(up to)
2 Eggs; beaten
1 tb Soy sauce; to taste
1 tb Cooking wine; to taste
1/4 ts Black pepper; to taste
This is more like American homestyle, not Chinese-resaurant style:
Break up the lumps in the cold rice with your hand; set aside.
Prepare other ingredients before cooking. Mix the soy sauce and wine
in a small dish.
Fry the bacon in a wok on high heat until nearly crisp. Remove most
of the fat, leaving ~2 tbsp or less. Add the onions and fry with
bacon until soft and golden. Push the bacon/onions to the side and
scramble the eggs in the fat at the bottom of the wok. Add the rice
and mix everything together until rice is hot. Sprinkle with soy
sauce/wine and pepper and stir to mix.
Note: I like how this works with long-grain better than short-grain
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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