Bacon and Egg Fried Rice
Yield:
4.0 servings
Added:
December 8, 2009
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Print This RecipeIngredients
3 cups Leftover cooked rice
1/4 pound Bacon, diced
1 lrg Onion, diced or slivered
1 -(up to)
2 Eggs, beaten
1 tablespoon Soy sauce, to taste
1 tablespoon Cooking wine, to taste
1/4 teaspoon Black pepper, to taste
Preparation
1
This is more like American homestyle, not Chinese-resaurant style:
2
3
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.
4
Note: I like how this works with long-grain better than short-grain rice.
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