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Bacon Fried Rice

Bacon Fried Rice


6 cups cooked short-grain rice

4 carrots, diced finely

4 stalks celery, diced finely

1 medium onion, diced finely

4 oz. shiitake mushrooms, diced finely

4 oz. double smoked bacon, diced into 1/4 inch cubes

7 eggs, scrambled and set aside

Seasoned wok oil

Soy sauce, to taste

Salt and pepper, to taste


Cover bottom of wok with about 2 tbsp. of wok oil, and heat until hot (oil will crinkle). Toss in all of the vegetables and the bacon, and saute over high heat until vegetables are soft and bacon is starting to crisp, about 10-15 minutes. Add rice, combine with veggies until evenly distributed. Add soy sauce, a little at a time, until rice has evenly brown color. Add salt and pepper to taste. Add eggs, they will break up into smaller pieces as you stir them through. Add any additional seasoning or soy sauce as needed, and serve.

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Taken on June 3, 2006