MEMBER RECIPE
Bacon Fried Rice Recipe
By stng
Difficulty: Easy |
Total Time:
20 minutes
|
Active Time:
|
Makes:
1 serving
This recipe was developed during my college days when I was broke and starving. The morning after an all-nighter, I checked the food storing device and found only a carton of leftover white rice, one egg, and a pack of bacon. Normal everyday college fare.
The pantry was bare; an empty oil bottle and a half empty packet of soy sauce. I was craving for fried rice and most of the ingredients were right there. What was a starving college student to do?
I needed oil but I was out of cash at the time. Then an idea hit me. Bacon is comprised mostly of fat which is another form of oil.
The following is a version of fried rice that only a desperate person would try. Continue at your own peril.
INGREDIENTS
- 1 egg
- 2 slices of bacon, defrosted
- 2 cups of white rice, chilled
- 1 teaspoon of soy sauce
INSTRUCTIONS
- Cut the slices of bacon into bite-size chunks.
- Whisk the egg in a bowl.
- Heat the wok or a heavy skillet until the water has evaporated off the surface. This takes one to two minutes.
- Fry the bacon in the wok until approximately two teaspoons of oil has appeared.
- Remove the bacon.
- Pour in the whisked egg and stir until scrambled.
- Add the rice. Crush the rice down against the wok until the clumps are separated. Stir and mix the egg into the rice. This takes 5 to 10 minutes.
- Add the bacon back and mix for a minute or two.
- Turn off the heat and add the soy sauce. Mix thoroughly and serve.
Member recipes are not tested by the CHOW food team.
Paweebear clearly has no concept of cooking. Making fried rice without oil is like making icecream without cream.
Oil is essential in making fried rice. If you're obese and can't afford the calories, eat white rice. For the love of god, use your brains. Fried rice without oil? Seriously?
i would recommend tossing the egg in the pan at the last minute (make a "well" in the middle of the rice. the rice will fry in the fat, absorbing most of it, but leaving enough to season the egg while you scramble it and mix it into the rice. And yes, any kind of frozen or canned vegetable (or almost anything else) can be tossed in.
i'd also make fried rice if i don't have a lot of ingredients. actually, anything leftover could be mixed with fried rice. =) also. fried rice need not be greasy. you don't even have to add oil if you don't want to. or a teaspoon or two of oil is enough. another alternative if you don't have oil. add the egg AFTER the rice. rice first, then other ingredients, then egg last. that way the rice will...+READ
i'd also make fried rice if i don't have a lot of ingredients. actually, anything leftover could be mixed with fried rice. =) also. fried rice need not be greasy. you don't even have to add oil if you don't want to. or a teaspoon or two of oil is enough. another alternative if you don't have oil. add the egg AFTER the rice. rice first, then other ingredients, then egg last. that way the rice will be moist and not hard and dry. remember to mixed the rice constantly. =D-COLLAPSE
The bacon slices were about the same thickness and length found in store bought packages.
The meal was a bit greasy and the egg mixed in with the bacon oil was not visually appetizing.
If I were to encounter the same situation again, I would just go with a hard-boiled egg to go along with the soy-sauce topped rice.
This doesn't seem like such a bad idea on paper, but I'm concerned that the rice would turn out greasy, especially if it's a day-old version of take-out rice. Maybe this wouldn't be an issue if one used the traditional method of adding eggs to rice rather than a hard-scramble in the wok. How big were these slices of bacon, anyway?