Recipe by PamLuvs2Cook
Being a military family we get the pleasure of meeting people from all over the world. My girlfriend who lives in Guam gave me this recipe. So that I don't misplace it I'm putting it into my cookbook for later use.
Top Review by Chai Latte 2 Go
I'm a Navy brat - spent 16 years of my childhood in the Pacific Islands. While this may or may not be "truly" Guam rice, it IS typical of most of the islands in that area - my mom (who is Filipina) made this quite often, as a side dish, main dish, after-school snack. Somebody (and sometimes three or four somebodies!) always brought this dish to every gathering ... and I can't recall every having fried rice without bacon, except in Chinese restaurants.
- 1 lb bacon, chopped into small pieces
- 6 garlic cloves, chopped
- 1 cup green onion, chopped
- 3 eggs, slightly beaten
- 3 cups rice, cooked and cooled (great way to use up leftover steamed rice)
- 1 cup ham, diced thinly
- 1⁄2 cup small cooked shrimp (you can use the canned shrimp)
Directions See How It's Made
- Fry bacon until crisp. Remove bacon and pour off half the bacon fat, reserve a little (1 tsp or so) to add to pan after cooking your egg. Sometimes the egg will absorb every bit of bacon fat and sometimes it leaves behind enough to coat the rice.
- Fry garlic in bacon fat until golden, remove and discard. Fry onion in the same bacon fat. Remove onion from pan and add to bacon.
- Spread eggs on bottom of pan as if preparing an omelet. Fold over. Remove to cutting board or plate. Cut into strips.
- Add reserved bacon fat (if pan is dry) and cold rice to pan, stir until all grains are coated with grease and grains are no longer sticking together.
- Add bacon, onion and ham; mix well. Always scraping bottom of pan to prevent sticking.
- Turn heat to low and add sliced egg pieces. Add cooked shrimp. Heat 1-2 minutes, just until shrimp is warmed.
- Remove from heat and serve.