Monday, January 3, 2011

Bacon Fried Rice

This is another favorite of Mrs. H. From what I've heard, fried rice is to China what stew is to us... something to do with the leftovers. It doesn't have to be fancy, and can actually be done relatively quickly with the right ingredients. Most people add egg to their rice, but since Rorie-Bory is allergic to eggs, I leave it out.

Bacon Fried Rice

1/2 - 1lb lean bacon
2 cups Minute Rice (c)
2 cups water
1 package frozen mixed vegetables
1 can no salt added mushroom pieces and stems
1tsp garlic salt
1tsp Mrs. Dash (c) garlic and herb seasoning
2 tbsp teriyaki sauce
4 tbsp soy sauce
1tbsp sesame oil
(1 egg is optional for consistency)

Should serve 4-6

This recipe works best if you have a wok or deep frying pan. Fry the bacon in the wok until it is crispy (just shy of burnt) and set aside on paper towels to dry. Add 1tbsp of sesame oil to the drippings in the wok. Add the frozen vegetables, mushrooms, and seasonings to the bacon drippings and fry them until the veggies are tender, stirring frequently.While the bacon is crisping, boil 2 cups of water in a separate saucepan. When the water comes to a boil, add 2 cups of Minute Rice (c), remove from heat and let sit for 5-6 minutes. Crumble the bacon up and add to the veggie mix in the wok. Stir in the rice, teriyaki sauce and soy sauce. [If using egg, beat one egg until well blended. Move rice to one side of pan and pour egg into the empty space. Scramble until desired hardness and then mix in with rice.] Continue to stir fry for about 5 minutes, or until the rice has absorbed all of the sauces. Remove from heat and serve.

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