Everyone has their own version of fried rice. It’s a versatile dish because you can add numerous ingredients to it and it always turns out tasty. I prefer jasmine rice and lots of vegetables for my recipe. Chinese peas (snow peas), carrots, cabbage, and green peas add a bit of texture to the velvety rice and bits of egg you get in each spoonful. And let there be bacon. Smoky, salty, just plain delicious.
This little Japanese omelet pan has made its way to the stove top often. Because of its shape, the finished eggs are easily sliced into small pieces perfect for fried rice. It also comes in handy for somen salad.
Chinese peas, green peas, cabbage, bacon, carrots, green onions, Maui onion, diced egg.
Fried Rice with Bacon
4 side dish servings
Ingredients
1 cup uncooked jasmine rice
2 tablespoons finely chopped onion
1/4 cup minced carrot
10 Chinese peas finely chopped
1 cup finely chopped cabbage
1/2 cup green peas
1/4 cup sliced green onions
2 large eggs
4 slices crispy bacon, crumbled
soy sauce
salt and pepper
oil for stir frying
Preparation
Cook jasmine rice in advance (the morning you make the rice is fine). Fluff the cooked rice, cool and store in a the refrigerator until ready to use.
Heat 2 – 3 teaspoons of oil in your wok or stir fry pan on medium heat. Add the onions, carrots and Chinese peas and cook for about 1 minute. Remove ingredients to a bowl and set aside. Turn the heat up to medium high and add 1 tablespoon of oil to your pan. Once the oil is very hot add the rice. Stir fry the rice for 30 seconds or so, just to heat slightly. Add the reserved onions, carrots and Chinese peas back to the pan along with the cabbage, green peas, green onions, diced egg and bacon. Drizzle soy sauce on to the rice and vegetables and season to taste with salt and pepper. Give the fried rice a quick stir and adjust the seasoning adding more soy sauce to taste.
