I got this recipe from my dear friend, Jen and adapted it just a bit. Jen loves to cook Asian food and has always inspired me to cook it more often. This fried rice is extremely easy to make and is so delicious. I made one BIG mistake while making this fried rice, which is, I forgot to make the rice the night before. I made it at lunch time and hoped it would be cold and dried out by the time dinner rolled around – it wasn’t. The texture turned out a bit mushy but luckily, it still tasted really delicious…next time I will definitely make the rice the day before. I love the simple flavors of egg, green onion and bacon. The white pepper gave it a bit of a kick while the soy helped it be flavorful. It paired nicely with the Asian Chicken Breasts and steamed broccoli. This was a wonderful version of fried rice and I can’t wait to make it again. Thanks for the great recipe Jen!
Recipe and photos by For the Love of Cooking
Adapted from Ming Tsai’s “Blue Ginger” Cookbook
- 1-2 tbsp canola oil
- 4 cups cold rice – made the day before and refrigerated
- 3-4 slices of bacon, cooked and crumbled
- 3 cloves of garlic, minced
- 2 tsp fresh ginger, grated
- 1-2 green onions, white part separated from the green part
- 2-3 eggs, slightly beaten
- 2-3 tbsp soy, to taste
- 1/2 tsp of white pepper
Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan. Add the garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.
Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
Add the sliced egg to the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking. net