Bacon Fried Rice
When I was little, our family ate a lot of fried rice.
No wonder, there were five of us kids and my parents--7 hungry mouths to feed. It's simple, fast, and when you add a few slices of bacon--it's very flavorful. We always had it with a lot of vegetables mixed in, too. Every family, or every cook, has their particular method of making fried rice.
Recipe courtesy of Karolyn of FOODjimoto.com website
- 4 slices bacon
- 1/2 sweet onion, diced
- 1/2 zucchini and 1 carrot, grated
- shiitake mushrooms, sliced
- 1 stalk bok choy, diced
- 2 cloves of garlic, minced
- 1/2 teaspoon minced ginger root
- 1 small dashi packet for flavoring
- 6 cups leftover cooked rice or freshly steamed rice
Cut the bacon into small pieces. Put the bacon in a hot skillet and fry until crisp. When the bacon is almost crisp, remove most of the bacon fat. Mince garlic and ginger, chop onions, and add to the pan. The bacon will keep cooking and get crispier. Chop or grate the rest of the vegetables and add them to the pan.
Saute until the vegetables are wilted and hot. Beat two eggs.
I like to add the eggs to the vegetables. When my mom made fried rice and added the eggs, she added them after the rice was already mixed in--that way the egg coats the grains of rice.
To flavor the fried rice, I add a packet of dashi powder, it's about 1 teaspoon. This one is the bonito flavored dashi. Add the dashi powder to the vegetables and mix well.
Add salt and pepper to taste, too, since this brand of dashi doesn't have added salt. Add the beaten eggs. Let the eggs set for about 30 seconds to a minute, and stir until cooked through.
Then add the rice. If you're using cold rice, you can heat the rice in the microwave for 2 minutes with a sprinkling of water, or add to the vegetable mixture, add a tablespoon of water and put the lid on to let the rice steam for a few minutes.
Gently stir to combine the rice and the vegetable/egg mixture.
Use a cutting/folding motion so the grains of rice don't get mushed. Taste and adjust flavors.