Monday, August 20, 2012

Chicken & Bacon Fried Rice

This is a variation of my mom's fried rice recipe.  We often had fried rice the day after we had rice with dinner.  I don't usually get fried rice at Chinese restaurants because it never seems to be as good as my mom's.  I'm a bit partial to it.  The other day I cooked a bunch of rice but ended up making something different for dinner, and the next day at work I thought about making fried rice all day.  So I came home and did it.  I decided to add chicken to make it more of a main dish than a side dish.  Zak helped me and we made a delicious, big batch of fried rice that lasted us a few days.

3 eggs, beaten with a little bit of milk, salt & pepper
4 c. rice (leftover is fine)
4 slices bacon
1 lb.+ chicken (used about 20 oz.), cut into bite-sized pieces and cooked (Zak seasoned with salt & pepper, butter, rice vinegar & a bit of soy sauce)
4-5 baby carrots or 1-2 medium carrots, grated
1/2 (?) c. frozen peas
2 (?) green onions
soy sauce
water chestnuts (optional, not my favorite)

1.  Dice bacon, cook and drain most of the grease.  Leave a little room so the rice can fry in the grease.
2.  Add rice to wok/pot and cook in small amount of remaining bacon grease.
3.  Add carrots, peas, chicken and green onions until mixture is warmed.
4.  Add scrambled egg, cook for a few minutes until everything is mixed together.
5.  With the soy sauce, draw a small circle over rice and mix to taste.


nom nom nom

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