Sunday, Sept. 20

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Dr. Art Mollen
Dr. Mollen's Practice is located at 16100 N. 71st St in Scottsdale. For more information call 480-656-0016 or log onto www.drartmollen.com

Sunday's Sweetheart 
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.

Chef Dad
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For more of Chef Dad's recipes go to www.chefdad.com
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Chef Dad's Bacon Fried Rice

INGREDIENTS:
5-6 Cups Cooked White Rice (precooked and chilled  up to one day ahead)
12 oz. Package of Bacon
3 Tbsp. Peanut, Vegetable or Canola Oil 
4 Eggs
2 Tbsp. Butter (divided)
½ Cup Onion (diced)
2 Tbsp. Garlic (minced fine)
2 Tbsp. Ginger (minced fine)
8 Scallions (green portion only, diced)
¼ Cup Soy Sauce
Salt & Pepper

COOKING:
1)    Hand toss your cooked rice to separate the cooked grains from each other so it's not clumped together.  Set aside.
2)    Slice your raw bacon into 1/4" pieces then fry in a pan over medium heat until cooked fully.  Avoid cooking bacon too long.  We don't want it crispy.  Drain fat and set aside.
3)    Melt your 1 Tbsp. of your butter in a small frying pan over medium heat then cook your beaten eggs with a pinch of salt & pepper until scrambled slightly wet.  Remove from the pan and set aside. 
4)    Heat a large Wok pan or deep frying pan over high heat for 3 minutes then add your oil and swirl around.  Cook the ginger & onion for 1 minute then add the garlic for another 15 seconds.  Now add your rice then the soy sauce.  Mix well and continue cooking for about 2-3 minutes.  Add the scrambled eggs, bacon and scallions then cook for another minute or so then serve immediately.

This recipe serves 4 people as an entrée or 8 people as a side dish.

Cooks Notes: Other nice additions to fried rice are shredded carrot and/or cooked peas if you have some available.  Add them during step #5 with the ginger.  Other meats such as precooked pork or chicken can be used in the exact same way as the bacon.

Wally's Weekly Car Review
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