Fried Rice by Hazel

This fried rice was a hit with my family and is super easy to make. The secret to this rice is that when you go to fry the rice, you do so in the bacon grease. Definitely not for the vegetarian.

Ingredients:

  • White rice, cooked (amount depends on how many people you are feeding)
  • 4-5 slices bacon, cooked and cut up into small pieces, reserve bacon grease
  • Bunch of green onion, chopped
  • Soy sauce to taste
  • 2 eggs
  • Pepper to taste

Directions:

Make white rice, fry bacon and reserve grease, chop onion, scramble eggs and set aside. Place white rice in bacon grease to fry, add bacon and onion, make some space in the pan and add eggs, scramble those eggs and combine. Begin adding soy sauce and pepper to taste. Do not use salt due to soy sauce having a lot of salt in it. Be sure not to burn rice while frying because it will dry out.

Fried Rice

 

This is my own version of fried rice adapted from the Food Network and courtesy of Tyler Florence.

My daughter came home from her friends and said she loved fried rice. I had never made it before so I found a recipe online and served it to her. She said “yuck peas”, so a couple weeks later I tried again, but this time I replaced the peas with mushrooms, which she loves. This version turned out great but I took the cabbage and shrimp out of Tyler’s recipe. The nice thing is you can add whatever veggies you like and include or omit shrimp and/or chicken.

Ingredients:

  • 6 Tbs peanut oil
  • 2 shallots
  • 1 (2in) piece ginger, peeled and grated
  • 2 cloves garlic, minced
  • 6-8 oz mushrooms, sliced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice, preferably cooled.
  • 3 Tbs soy sauce
  • ¼ bunch scallions, sliced for garnish
  • ½ cup chopped peanuts, for garnish

Directions:

Heat 2 Tbs of the peanut oil in a wok or large nonstick skillet over medium high. Give the oil a minute to heat up, then add the shallots and ginger stir-fry for 1 minute until fragrant. Remove from pan and set aside.

Add 2 more Tbs of peanut oil, add the garlic and sauté until fragrant, sauté mushrooms until tender, set aside.

Add remaining oil in wok and when hot, crack the eggs into the center. Scramble the egg lightly, and then let it set without stirring so it stays in big pieces. Fold the rice in and toss with egg until well combined.  Return all other ingredients to dish and season with salt and soy sauce, heat through. Garnish with scallions and peanuts.