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October 19, 2012

Bacon Fried Rice

This was a traditional dish around my house growing up. Now we eat it every once in a while at my house. My girls LOVE bacon, but I forget about this option. The girls would eat bacon & breakfast for dinner pretty much every night if they could. So when I remember to make it, this is a great way to use bacon instead of eating breakfast. We eat it as a meal, not a side dish so this makes a pretty big batch.

3 c. white/jasmine rice (cooked w/6c. water)
1# bacon (chopped into 1 inch pieces then fried, saving the grease)
1 bunch of green onions (diced)
1 bunch of celery (sliced)
1 can of sliced water chestnuts (drained)
1 can of sliced bamboo shoots (drained)
1 small bag of peas & carrots (frozen)
8 eggs beaten with some milk added (like you're making scrambled eggs)
1 tsp each: Garlic powder, salt, pepper & crushed red pepper flakes.
6-8oz soy sauce (low sodium)
  • Fluff the cooked rice & put into a large non-stick pot over medium heat.
  • Drizzle with a bit of reserved bacon grease & stir.
  • Add 1/2 of the soy sauce & mix well.
  • Saute onions & celery in a separate pan.
  • Add water chestnuts & bamboo shoots to onions, sauteing for a bit.
  • Add remaining soy sauce to onion mixture & mix.
  • Add all spices to onion mixture.
  • Add onion mixture to rice & mix well. 
  • Scramble eggs into the empty onion pan, using bacon grease to cook. 
  • When eggs are almost done add the bag of frozen veggies.
  • Mix veggies & scrambled eggs well. 
  • Add eggs & veggies to rice & mix well.
  • Finally add bacon to the rice mixture & mix well.
  • Make sure everything is hot & serve immediately.
Serves 8 adults for dinner or up to 16 as a side dish.

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