Prep 10 mins
Cook 15 mins
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.
- 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
- 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.
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.
What a fantastic fried rice recipe!!! I usually find most fried rice to be pretty bland if you don't add the sauce from the main entree. This was excellent all on it's own. I made 1/2 of the recipe, although still used all the bacon called for and I added a few shakes of liquid smoke and oyster sauce. I served it with grilled chicken quarters, salad and rolls. Thanks for sharing this great recipe Cookgirl!! Made for CQ 2014.
Yum, this was great fried rice, and very easy! Thanks for sharing. Culinary Quest '14