Bacon and Egg Fried Rice

Title:
Bacon and Egg Fried Rice

Yield:
4 Servings

Categories:
Rice




Ingredients:





     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 rice.


 


 HAMILTON@GL.UMBC.EDU


 


 (DIANA HAMILTON)


 


 REC.FOOD.RECIPES


 


 From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.