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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I'm unable to eat Chinese take-out as it makes me sick...So while this recipe is not authentic fried rice, it IS very good! Usually I serve it with my own sweet-and-sour chicken, fortune cookies and some green tea! Ingredients:
3 large eggs |
2 tablespoons soy sauce (kikkoman low sodium is great!) |
2 teaspoons beef bouillon granules (low sodium preferred) |
4 slices bacon, cooked and crumbled (reserve the bacon grease) |
2 cups long grain white rice, cooked and chilled (not instant rice) |
1/4 medium yellow onion, chopped |
1 (10 ounce) package green peas (freezer section) |
Directions:
1. In a small bowl, beat together the eggs, soy sauce and beef bouillon.
2. In the same skillet you cooked the bacon, cook the chilled rice in the reserved bacon grease/drippings over low heat for 10 minutes, stirring often.
3. Add the egg mixture to the rice in the skillet, cooking and stirring until the eggs are 'set' (like scrambled, but sticking to the rice).
4. Add the onions and peas and stir until heated through; Serve garnished with the bacon.
5. Suggestions: try the lower sodium bacon or turkey bacon; I don't know if brown rice would work with this, perhaps I'll try it some day!
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