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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I read a few recipes and incorporated a few ideas and whipped this up today for my daughter and I. We loved it! I'm going to try to quantify what I did. Ingredients:
1 1/3 cups rice, raw |
1/4-1/2 lb bacon |
1 carrot, shredded |
1/2 cup frozen peas |
2 tablespoons soy sauce |
1/4 teaspoon garlic powder |
1/4 ounce ramen noodle soup base (1/2 the little foil packet) |
1 egg, beaten |
Directions:
1. Cook rice as directed. I use my rice steamer with 2 cups of water and a little more than 1 cup of white jasmine rice. Set aside to cool.
2. Cut bacon into strips, 1/4-inch wide. I cut the bacon package in half and then slice the strips. Fry in pan until crisp and then remove, leaving bacon grease in the pan.
3. Add cooled rice to the bacon grease and stir fry.
4. Push the rice to one side of the pan and drop in the beaten egg to the cleared area. You may need a tablespoon of oil prior to adding the egg (I used peanut oil). Scramble the egg; then incorporate into the rice.
5. Add carrot shreds and frozen peas. Stir fry briefly. Add soy sauce, ramen noodle seasoning and garlic powder. Add bacon and incorporate all ingredients.
6. I hope I included everything and that this is understandable!
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