"This is the best fried rice according to my husband. The recipe is from a friend who was a caterer/restaurateur; all around a great cook."
cooked long-grain rice
bacon, cut crosswise into 1-inch pieces
onion, finely chopped
green onions, thinly sliced
celery, finely chopped
mushrooms, finely chopped
green pepper, finely chopped
garlic cloves, crushed
egg, lightly beaten
salt & freshly ground black pepper
In a large, deep skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 15 minutes. Drain on a paper towel-lined plate and discard some of the bacon fat; keep 1 tablespoon of bacon drippings.
Return the skillet to the stove and turn the heat to medium high. Add 1 tablespoon of oil to the bacon fat.
Add the onion, the celery, 1/2 of the green onions and cook for 4 minutes. Add the garlic, green pepper and mushrooms.
Cook another 3 minutes.
Add the cooked rice, soya sauce and stir to coat.
Push rice mixture on edge of pan and add beaten egg in the center. Let the egg set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more. Stir the eggs into the rice, breaking them up into small pieces. Turn off the heat.
Add the bacon; season to taste with salt and pepper.
Transfer the fried rice to a serving platter and sprinkle with remaining chopped green onions.
Tip: This serves 4 if it is served with another dish or 2 if it is the main dish.