Recipe by COOKGIRl
Another heirloom Cookgirl recipe circa 1973. A few years I subbed tempeh bacon and splash of hickory smoke for real bacon and it was really good! Use your favorite bacon or ham substitute.
Top Review by JackieOhNo!
You certainly cannot beat this for simplicity! I made this exactly as posted, using tamari (dark soy sauce), which I kept sprinkling on until I felt the rice was about the shade I am used to seeing from Chinese take-out. This came together so quickly, and was a great way to use leftover white rice. Thanks for sharing. Made for Culinary Quest 2014.
- 2 -3 slices bacon, crisply cooked
- 4 cups leftover cooked rice, approximately
- soy sauce, to taste
- black pepper, to taste
- 1 garlic clove, finely minced (although in '73 it would have been garlic powder)
- 1⁄2 cup frozen mixed vegetables (carrots, peas, green beans, corn)
- 2 green onions, sliced thinly
- 1 egg, lightly fried, then chopped up
Directions See How It's Made
- In a large skillet or wok fry the bacon on medium heat until crispy.
- Set aside to cool and drain then cut up into little pieces. Save the bacon drippings.
- Increase heat to medium-high. Add the cooked rice to the pan and break up any lumps with a fork.
- Fry until the rice is browned, adding soy sauce and black pepper, to taste.
- Stir in the garlic and mixed vegetables. Reduce heat to medium and fry rice until the vegetables are brightly colored and heated through.
- Stir in the green onions and fry another minute.
- Remove from heat and add the crumbled bacon and chopped egg.