I can credit Megans late delivery to fried rice. I was sent home from the hospital and I think that was just so I could have some more fried rice.
Prepare your vegies before you start frying. You can really go “instant” with a bag of coleslaw mix, frozen mixed vegies and sliced green onions. Or you can slave away and slice up a half head of cabbage, julienne slice carrots, take the corn off the cob, clean some green beans and french slice them, and cut up a dozen green onions on the diagonal.
You can start with any leftover rice, but in our house- we have to start with at least a full pot of rice. I use a rice cooker with 2 cups white rice and 4 cups water, 2 tsp. salt. You can omit the salt if you like- we’ll have plenty of soy sauce later. The rice can be made a day or two ahead if you keep it well covered so it doesn’t dry out.
Fry about 6 thick slices of bacon crisp in the largest fry pan you have, remove the bacon from the pan and drain on papertowels. Fry 3 large eggs- just break the yolk and turn once. Remove and drain with the bacon. Chop both into small 1 inch pieces and save for last step. Adjust the bacon grease in the pan to 2 tablespoons. Usually you don”t remove much.
Add all the vegies on the bottom of the hot pan, then add the rice. Cover (I use a cookie sheet since my big pan is big!) Stir together and cook until the vegies are done- about 10 minutes. Add the bacon and egg back in, stir and pour up to a cup of soy sauce over the whole mixture (to taste). Stir again and serve.
Make this one a meal by adding in a cup or two of cooked chopped chicken breast or cooked peeled shrimps along with the bacon and egg.
- 4 cups cooked rice
Fried rice- make it a meal by adding chicken or shrimp - 3 cups shredded cabbage
- 1 cup sliced onion- green preferred
- 2 cups frozen mixed vegies or fresh
- 6 slices bacon, 3 large eggs
- 1 cup soy sauce
- 8-12 ounces chicken breast or shrimps