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March 1998 Issue
The Chinese Connection
by Philip R. Gantt
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Fried Rice Fried rice is a favorite addition to any Chinese based meal. The variations on fried rice are limited only by the imagination. One can base this rice dish on barbecued pork, chicken, bacon, shrimp, or any other combination thereof. I prefer using fried bacon because of the flavor that it provides, and then adding other ingredients that are fresh such as Chinese peas or bean sprouts.
  • White or brown rice (2 cups)
  • Two eggs
  • Sesame oil, and/or bacon grease
  • Barbecued pork, chicken, shrimp, fried bacon, or combination thereof
  • Diced green onions
  • 4 T. soy sauce
Optional:
  • Fresh or frozen peas
  • Bean sprouts
  • Diced steamed carrots
  • Shredded cabbage
  • Chinese peas
  • Sliced water chestnuts
Steam or boil the rice per the direction on the package (approximately 25 minutes). While the rice is cooking beat the eggs in a bowl, salt and pepper to taste, and fry in a greased skillet over medium heat, turning once after the top begins to get translucent. Remove the eggs from the skillet when fully cooked and dice into pieces. Also, fry the bacon, if you choose to use bacon in this dish, and slice or prepare any other ingredients to be used while the rice is cooking.

After the rice is cooked, heat a large skillet or wok, add oil (or use some of the bacon grease), and proceed to fry the rice, turning frequently. Once the rice has been thoroughly mixed, add the soy sauce and stir thoroughly. Next, add the bacon (crumbled), diced eggs, and any other ingredients that appeal to you. Garnish the dish with the chopped green onions and stir them in before serving.

  • Serves: 8
  • Preparation Time: 35 minutes

 
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