By Charmie777 on July 25, 2005
Photo by Brenda.
Photo by Brenda.
"A friend and I taught a cooking class years ago, and this is a recipe we adapted for our class! It's such a great recipe...my absolute favorite for fried rice!! You can easily add chicken, pork, shrimp or whatever and make it a main course!"
Serving Size: 1 (162 g)
Servings Per Recipe: 4
"Very easy to make, & wonderfully tasty, too ~ A real winner, & that surprised me since I don't usually care for cabbage unless it's raw! However, I was very careful here & made sure that the cabbage was still a bit crisp when the rice was ready to serve! Couldn't have been better! Thanks for sharing the recipe! [Made & reviewed in Family Picks during ZWT6]"
"Excellent fried rice. I took a shortcut and used precooked bacon which I chopped then made just crispy then followed directions as given. (Because I used precooked bacon which is much thinner I used twice as much bacon to make up for the flavor which could have been lost by not using the drippings to cook with.) Like Brenda mentioned I also used napa cabbage. This was my first time to ever put cabbage in fried rice. It added a really nice flavor. Thanks Charmie. Made for Family Picks--ZWT #6--2010."
"Delicious and so easy ! I had 1/2 head of napa cabbage and was thrilled to be able to use it up in this recipe. I also added 1 cup leftover mixed veggies and a small piece of red pepper leftover from another recipe. The bacon flavor is quite prominent which we loved. Thanks for sharing. Made for the Asian Region of ZWT6."
"This is one of the best Fried Rice recipes that I have made. I had to use short grain rice and it worked out wonderfully. I would have never thought of using bacon in fried rice and it is so good. My husband doesn't really like rice or cabbage but he said that this is so good that it could be used as the whole meal. This was made for ZWT4. Thanks, Charmie, for sharing another great recipe."
"Wow, this was really great! I halved the recipe, and since we are experimenting with going vegan I added 8 ounces scrambled tofu (turmeric makes it yellow) and my favorite brand of imitation bacon (Morningstar Farms is by far the best, tasting most like real bacon). I added 2 tablespoons soy sauce and more for the table. This was like a very healthful "breakfast" fried rice. If there were any leftovers, I would have eaten them for breakfast:D Unfortunately there were none. BF gave this really high marks too. BTW, I precooked the rice, bacon and scrambled tofu and added to pan as written, and they heated up fine. Thanks so much!"