Fried Rice
Servings 4
Equipment
- Large skillet
Ingredients
- 4 slices of bacon cooked and crumbled
- 1-2 tbsp vegetable oil to taste
- 3 cloves of garlic minced
- 2 tsp fresh ginger grated
- 2 green onions white part separated from the green part
- 4 cups cold cooked rice, made the day before and refrigerated
- 3 eggs well-beaten
- 2-3 tbsp soy to taste
- ½ tsp of white pepper
Instructions
- Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from the pan and drain it on a paper towel. Crumble and set aside.
- Remove all but 1 tablespoon of bacon grease from the skillet, then add 1-2 tbsp of vegetable oil over medium-high heat. Add the garlic, ginger, and white pieces of the green onion to the hot skillet, and cook, stirring constantly, for 60 seconds.
- Add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper, and stir to mix the rice thoroughly.
- Create a well in the center of the skillet, add the well-beaten egg, and cook, stirring along with the rice, until the egg is cooked through. Side Note: You can also cook the eggs separately if preferred by adding the beaten eggs to another large skillet coated with butter cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove from the skillet, cut into small pieces, and add to the fried rice.
- Taste the rice and re-season with more soy sauce or white pepper if needed.
- Remove from heat, top with the remaining green onions, and serve immediately. Enjoy!