FRIED RICE

Ingredients:

To cook the rice you will need;
4 cup Water
1 ½ tsp Salt (May be deleted for low sodium diets)
2 cup Uncooked long grain rice, (Will make about 4 cups cooked rice)

Wash the rice in cold water until the cold water runs clear, (If using prepared rice like uncle Ben's, follow package instructions). Drain all of the water and add the four cups of fresh cold water to the rice in the pan. Bring to the boil and cover, reduce the heat under the rice to a low simmer for 20 minutes. This will vary some, so check the package that the rice came in for cooking times. Check for doneness by eating some of the rice from the pan. The rice should be tender to the tooth and have no hard spots in the center. If the rice is done, turn the fire off. If the rice is not done, add a couple tablespoons of water and cook for five minutes more on low heat and check again for doneness. If you are not using the rice immediately, refrigerate it until you need it.

To make the Stir Fry you will need;
4 cups Cooked rice
4 slices Bacon, chopped
3 ea Eggs, (or less to taste) Break into a bowl and beat to mix
½ tsp Black pepper
3 Tbsp Cooking oil (Peanut or canola)
2 tsp Grated ginger or finely chopped ginger
8 ea Green onions, finely chopped
½ cup Green peas
1 to 2 Tbsp Soy sauce

Optional:
8 oz Cooked pork, cut into thin strips julienne style for top dressing

Directions

Cut the bacon into small pieces and cook the bacon in a "wok" (frying pan) over medium heat, stirring frequently until the bacon is crisp. Remove the bacon and place on a paper towel to drain. Discard all of the bacon fat in the Wok. Beat the eggs and pepper with a fork. Heat the wok and add 1 teaspoon of the peanut oil to the pan and move it around to coat the pan. Pour 1/3 of the egg mixture into the wok. Tilt the wok slightly so that the egg mixture coats the bottom of the wok. Cook over medium heat until the eggs are set, 1-2 minutes. Remove the eggs from the wok. Repeat the process two more times using 1 teaspoon of oil and 1/3 of the egg each time to cook the remainder of the egg. Roll up all of the egg and cut into thin strips and set aside.

Add the remaining 2 tablespoons of oil and the ginger to the wok, stir fry over medium high heat for 1 minute. Stir in the rice, cook and stir for 5 minutes. Stir in the bacon, green peas, ½ of the pork, if you are using it, green onions and soy sauce. Cook and stir for one minute more until the rice mixture is heated throughout Add 2/3 of the sliced egg and just stir to mix.

Serve in a large bowl and dress the top of the fried rice with the remaining egg and julienne pork. As an option you may add shrimp, sea food or other vegetables.

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