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Minggu, 08 Januari 2017

Bacon Fried rice - Recipe

Bacon fried rice

Fried rice is so easy to make. If you can fry an egg, you can cook fried rice.

It is a dish to make when you want a quick bite. It can be eaten for breakfast, lunch or dinner, or anytime you like. Of course, you should have leftover, cold rice. So when you are cooking rice, add another cup of two to the pot and you'll have a delicious, quick meal the following day. What kind of rice? Long grain or Jasmine is the best but any kind- Uncle Ben's, brown rice - they are OK. Japanese sushi rice is a bit stickier so you have to stir fry more. Just keep the rice moving so it doesn't stick on the pan.

If you have a big craving for fried rice and don't have leftover rice, you can still have fried rice. Cook a pot of rice - the rice should be firm. You don't want hot mushy rice. In Chinese restaurants they make fried rice with freshly cooked rice. I've seen the line cooks do it - the rice goes straight from the cooker to the wok.

Here are some general instructions. Use whatever ingredients you please. Usually, the ingredients are of uniform size and cut into small bits. The photographs are self-explanatory.

Here are the ingredients I used:

4 rashers of smoked bacon
2 eggs, beaten, salt and pepper added
4 shallots, sliced thinly
Optional, a couple of tablespoons of ginger scallion sauce
A cup of frozen peas or any kind of mixed frozen vegetables
4 cups of cooked rice
2 or 3 tablespoons of oyster sauce
Sesame oil or hot chili oil
Oil for stir frying 


Method:


Heat the wok or frying pan and add the oil. Fry the bacon and the chopped shallots. Add the ginger scallion oil.

Or fry the bacon until crisp. Remove the bacon from the pan, break into bits and set aside. (Toss the bacon bits in with the fried rice just before serving). Then fry the chopped shallots until they have softened. Mix in the ginger scallion oil.


Add the eggs and fry them the way you cook scrambled eggs.
 

The eggs should be runny. They will be cooked more later. Remove the eggs from the pan and set aside.


Add some more oil and heat it. Then add the cold rice, lumps and all. Use the spatula to break up the pieces.


Add the frozen peas. It isn't necessary to boil them first. Use the spatula to break the peas up.


Stir fry the peas and rice together.


Put the scrambled eggs back into the pan.


Stir fry everything together. Add some oyster sauce and mix everything together. Sprinkle some sesame oil (or hot chili oil) and toss everything together. Dish up and serve.


This dish was ready in fifteen minutes.
 

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