Smoky Fried Rice

Name: Smoky Fried Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon peanut oil; 1/2 cup chopped white onion; 4 thinly sliced green onions; 2 beaten eggs; 1 tablespoon peanut oil; 1 dash toasted sesame oil; 1 dash soy sauce; 1 dash white pepper; 1 tablespoon hickory bacon drippings; 3 cups fluffed cooked cold long-grain rice; 2/3 cup thawed drained frozen peas and carrot; 3 teaspoons soy sauce; 1 dash toasted sesame oil; 3/4 cup diced cooked chicken (or 3/4 cup cooked baby shrimp) or 3/4 cup diced cooked ham (or 3/4 cup cooked baby shrimp); 1 teaspoon soy sauce; 1 pinch white pepper; 1 dash toasted sesame oil

(1)

Recipe by The Spice Guru

My recipe for fried rice.

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READY IN: 15mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

GROUP ONE
1

tablespoon peanut oil
¹⁄₂

cup chopped white onion
4

thinly sliced green onions
GROUP TWO
2

beaten eggs
1

tablespoon peanut oil
1

dash toasted sesame oil
1

dash soy sauce
1

dash white pepper
GROUP THREE
1

tablespoon hickory bacon drippings
3

cups fluffed cooked cold long-grain rice
²⁄₃

cup thawed drained frozen peas and carrot
3

teaspoons soy sauce
1

dash toasted sesame oil
GROUP FOUR (OPTIONAL)
³⁄₄

cup diced cooked chicken (or 3/4 cup cooked baby shrimp) or 3/4 cup diced cooked ham (or 3/4 cup cooked baby shrimp)
1

teaspoon soy sauce
1

pinch white pepper
1

dash toasted sesame oil

DIRECTIONS

THAW frozen peas and carrots and drain; CHOP 1/2 cup white onions; SLICE 4 green onions thinly (if optional GROUP FOUR meat if used in recipe, TOSS meat in 1 teaspoon soy sauce with 1 pinch white pepper and 1 dash sesame oil (NOTE: If cooked diced ham is used in dish, no additional ingredients need to be added); SET aside.
BEAT 2 eggs from GROUP TWO ingredients with 1 dash sesame oil, 1 dash soy sauce and 1 dash white pepper: SET aside.
HEAT 1 tablespoon peanut oil in wok, swirling oil carefully to coat wok surface (oil should be as hot as hot as possible without smoking); ADD 1/2 cup chopped white onions and 4 thinly sliced green onions, sauteeing 1 minute or lomger.
REMOVE onions with deep-fry strainer; PLACE into medium bowl; SET aside, close to your working station.
SWIRL 1 tablespoon peanut oil in wok again; ADD beaten eggs; SCRAMBLE eggs lightly and quickly until they begin to puff, until just firm; REMOVE cooked egg and add to same bowl with cooked onions.
POUR 1 tablespoon bacon drippings to the wok and swirl oil carefully; ADD cooked cold rice; STIR-FRY for 2 minutes.
ADD 2/3 cup thawed strained peas and carrots (also add cooked meat or shrimp now if using); STIR to combine.
RETURN cooked onions and egg to wok mixture; QUICKLY add 1 dash soy sauce soy sauce and 1 dash sesame oil, STIR-FRY 1 minute longer.
SEASON rice to taste; GARNISH with red pepper flakes if desired.
SERVE and enjoy!

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