Updated 02/16/2013 05:00 AM
Recipe: Bacon and Egg Fried Rice
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3 - 4 cups cooked white rice, cooled (day old cold leftover rice is best for fried rice)
8 slices bacon, cooked until crisp (see hints below)
1/2 large red pepper, deseeded, halved and thinly sliced crosswise
approx. 4 cups fresh spinach
approx. 1/4 cup chopped green onion
1 generous Tbs finely minced, peeled fresh ginger
2 Tbs vegetable oil if needed for cooking eggs
4 large eggs, beaten
soy sauce to taste
For about 3 cups of leftover cooled cooked white rice, crisp up about 8 slices of bacon in a pan that is large enough to eventually hold all of the fried rice.
While you're keeping your eye on the bacon, deseed and thinly chop half of a large red pepper, thinly chop about 1/4 cup green onion, peel and finely mince a generous Tbs of fresh ginger and also beat 4 large eggs.
Take the bacon out of the pan and drain it on paper towels when it's done, pour off about half of the rendered bacon fat, add the sliced pepper and cook that along for a couple of minutes.
Then add a good handful of spinach and cook that to wilt down.
Add the green onion and ginger and cook that along for a minute.
Then push everything off to the sides, add a little more oil if you need to, and add the beaten egg and scramble that until it's cooked.
Add the rice and the crumbled bacon and cook everything to warm through.
Season to taste with a little soy sauce and it's good to go!
This same technique would work with smoked ham....you can even add it later on and cook everything else in vegetable oil instead of rendered bacon fat. Feel free to toss in a little chopped pineapple too.