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Chef Dad's Bacon Fried Rice
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
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
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.
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