Friday, July 26, 2013

Chinese Fried Rice

This is more or less the recipe we used in the food lab--straight from my memory.  Enjoy.

3 cups cooked rice, cooled to room temp

1 slice bacon

green onion, bell pepper, carrot diced

Dash garlic powder, dash black pepper, 1/2 teaspoon ground ginger

2 Tablespoons soy sauce

1 or 2 eggs

extra vegetable oil if needed--Sesame oil is the best

If you are using regular long grain  rice, remember that 1 cup raw rice equals 3 cups cooked rice.  Follow package directions.  Cool rice a bit so it won't end up as fried mushy rice!

Fry the bacon in a wok or other deep sided skillet until crisp.  Drain and crumble.  Reserve the bacon grease.  Saute the vegetables in the bacon grease until tender.  If you don't have quite enough fat, at a little sesame oil or vegetable oil.

Stir in the cooked rice and the crumbled bacon.  You can also add chopped ham, chicken, or whatever you like.  When the rice is heated through, stir in the seasonings and soy sauce.

Lightly beat eggs with a fork.  Make a well in the center of the rice and scramble the eggs.  When they are done, incorporate the rice.