Let's Make Fried Rice

Fried Rice

I wish you could have been in my kitchen today, when I made this fried rice. It was so fragrant and with the sound of the rice frying, I couldn't wait to eat it. If you're used to eating fried rice when you go out, this is an easy recipe to make at home where you can control the ingredients and know where they're sourced from.

Serves 2 - 4 people.

Ingredients

• 2 tablespoons olive oil
• 4 cups white rice, cooked and cooled
• 1 onion, chopped
• 2 eggs, beaten
• 1 red bell pepper, finely chopped
• 1/4 cup Chinese cooking wine (use water if you prefer)
• 1 1/2 cups frozen, diced carrots and peas (use fresh if you like)
• 2 tablespoons soy sauce
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sesame oil
• 2 green onions, finely sliced
• 6 pieces bacon, cut to bite size pieces
• 1/2 teaspoon salt (or more to taste)

 Directions

1. Fry bacon in a pan or wok until fully cooked.
2. Remove bacon to a paper towel to drain.
3. Leaving the bacon grease in the pan, add onion, pepper, and peas and carrots and cook on medium to medium-high heat until they begin to brown and caramelize.
4. Drain the onion, pepper, and peas and carrots in a strainer and place the pan back on the heat.
5. Add the oil to the pan. Once it's hot, add the garlic and ginger.
6. Cook for about 30 seconds, just until they start to brown. Then add the rice, breaking up any clumps and tossing it in the oil.
7. Once the rice is well coated in oil, make a well in the center and add the eggs.
8. Scramble the eggs and as they begin to cook, stir them into the rice.
9. Continue to stir while the eggs fully cook.
10. Once the eggs are fully cooked to your liking, add the bacon and vegetables back into the pan and stir to combine.
11. Add the wine and cook for one minute.
12. Add soy sauce, sesame oil, green onion and salt. Cook for one minute.
13. Remove from heat and serve.

Adapted from this New York Times, Fried Rice recipe.