Bacon Fried Rice

Liana- I would have posted this sooner, but I kept forgetting to bring the recipe down to the office.


Madame Chu's Failure-Proof Rice

1 1/2 cups long grain rice

2 1/3 cups cold water


1. Place rice in a strainer and rinse thouroghly in cold running water. Drain. Put rice in a 2 quart saucepan and add water.

2. Bring to boiling over high heat (about 5 minutes). Lower heat; cover; simmer for 20 minutes, until dry. Turn off heat. Allow rice to stand for another 20 minutes. Then stir rice well so that it will be flaky and each grain will be separate. Rice can be kept for several days in the refrigerator.



To Make Bacon Fried Rice:

1/2 pound bacon

3 eggs

4 cups cold, cooked rice

4 tablespoons vegetable oil

4 tablespoons dark soy sauce

1/2 teaspoon salt

1/2 cup green onions, cut intp 1/4 inch pieces


1. Cut the bacon into 1/4" pices, then fry; drain on a plate with paper towels to absorb all the extra grease.

2. Beat eggs until white and yolk are well mixed. Using 1 T oil in skillet, scramble eggs, breaking them up in small pieces. Put aside on plate.

3. Heat 3 T oil in clean skillet or wok and add rice. Mix, letting the oil coat the rice thoroghly. Blend in soy sauce and salt. Add eggs, green onions and bacon and mix thoroughly. Serve. Bacon fried rice can be kept in a warm oven in a covered casserole for as long as half an hour before serving without drying out. It can also be made several days ahead and frozen. Just leave at room temperature for two hours before rewarming in the oven.




This is the recipe that my mom has used for decades (its age shows in its flagrant use of salt in a recipe full of soy sauce and bacon, and in its countertop thawing directions). I usually add pea pods, and it's good with sliced water chestnuts too.