Yield: 4 Servings
|3 cups||Leftover cooked rice|
|¼ pounds||Bacon; diced|
|1 large||Onion; diced or slivered (up to)|
|1 tablespoon||Soy sauce; to taste|
|1 tablespoon||Cooking wine; to taste|
|¼ teaspoon||Black pepper; to taste|
This is more like American homestyle, not Chinese-resaurant style: Break up the lumps in the cold rice with your hand; set aside. Prepare other ingredients before cooking. Mix the soy sauce and wine in a small dish.
Fry the bacon in a wok on high heat until nearly crisp. Remove most of the fat, leaving ~2 tbsp or less. Add the onions and fry with bacon until soft and golden. Push the bacon/onions to the side and scramble the eggs in the fat at the bottom of the wok. Add the rice and mix everything together until rice is hot. Sprinkle with soy sauce/wine and pepper and stir to mix.
Note: I like how this works with long-grain better than short-grain rice.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .