Tuesday, June 5, 2012
Bacon Fried Rice
This side dish is a staple in Adam's family. And did you note by the title it has bacon in it?? I didn't really think you missed that detail. Well, this dish is what got me trying bacon again. For the longest time this rice was the only way I would eat bacon. For like the last 8 years or so. You get that it must be amazing, right? Because it is. And incredibly simple.
You know how when you get take-out Chinese food and they give 5 cartons of plain rice. That's perfect for this recipe, so don't throw it away!! But if you don't do take-out Chinese, no worries. Make yourself up some white rice and use that. You can either cook the rice the same night as you make this fried rice or cook it up a few days beforehand. Now, I find it easier to use rice that has been cooked a few day in advance. The rice cooked the same night will have more of a tendency to mush when frying it, but it can be done. I have successfully accomplished it. The key is not to stir the rice too much when it's frying. But if you have the time and can plan far enough in advance, please cook up the rice beforehand.
Bacon Fried Rice
2 cups long grain white rice, cooked according to package directions
8 slices thick sliced bacon, diced
3 eggs, beaten
6 green onions, sliced
1/4 cup soy sauce
In a large non-stick skillet, fry bacon over medium-high heat. When bacon is mostly crispy, add in rice and stir to coat rice in bacon grease. Fry rice for about 30 minutes, stirring occasionally (about every 5 minutes or so). Push the rice to the edges of the pan (so you can see the bottom of the skillet) to create a well. Pour in eggs and cook until scrambled, stirring just the eggs around occasionally. Once eggs are thoroughly cooked (about 2-3 minutes) add in green onions and combine everything. Pour soy sauce over the top of the rice, stirring to incorporate. If you would prefer more soy sauce flavor, add extra soy sauce a couple tablespoons at a time.
Source: Adam's parents