Fried Rice
I got this recipe from my dear friend, Jen, and adapted it just a bit. Jen loves to cook Asian food and has always inspired me to cook it more often. This fried rice is extremely easy to make and is so delicious. I made one BIG mistake while making this fried rice, which is, I forgot to make the rice the night before. I made it at lunchtime and hoped it would be cold and dried out by the time dinner rolled around – it wasn’t. The texture turned out a bit mushy but luckily, it still tasted really delicious…next time I will definitely make the rice the day before. I love the simple flavors of egg, green onion, and bacon. The white pepper gave it a bit of a kick while the soy helped it be flavorful. It paired nicely with the Asian Chicken Breasts and steamed broccoli. This was a wonderful version of fried rice and I can’t wait to make it again. Thanks for the great recipe, Jen!
Fried Rice:
Ingredients:
- 3-4 slices of bacon, cooked and crumbled
- 1-2 tbsp canola oil
- 3 cloves of garlic, minced
- 2 tsp fresh ginger, grated
- 1-2 green onions, white part separated from the green part
- 4 cups cold rice–made the day before and refrigerated
- 2-3 eggs, well beaten
- 2-3 tbsp soy, to taste
- 1/2 tsp of white pepper
How to Make Fried Rice
Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from the pan and drain it on a paper towel. Crumble and set aside.
Remove all but 2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan. Add the garlic, ginger, and white pieces of the green onion to the pan. Sauté for 60 seconds then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper. Mix the rice thoroughly.
Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
Add the sliced egg to the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking. net
Recipe and photos by For the Love of Cooking
Adapted from Ming Tsai’s “Blue Ginger” Cookbook
