| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Chinese |
Chinese, Rice |
6 |
Servings |
INGREDIENTS
| 3 |
c |
To 4 c cold cooked long grain rice |
| 6 |
sl |
Cooked bacon, crumbled |
| 1 |
tb |
White sugar |
| 2 |
tb |
To 3 tb dark soy sauce |
| 3 |
|
Eggs |
| 3 |
|
To 4 green onions, including green, sliced |
| 1/4 |
c |
Frozen green peas (optional) |
|
|
Bacon drippings |
INSTRUCTIONS
Cut bacon into cubes and cook until crisp. Drain but
keep drippings. Set bacon aside.
Beat 3 eggs in bowl with a little water until well
blended Heat wok over med high temp, pour 1 Tbl bacon
fat drippings into wok. Pour eggs in wok, scramble
until set and remove and set aside. Place 2 Tbl bacon
fat drippings into wok. Place cold rice into wok and
stir fry for 2 - 3 mins. Add sugar and soy sauce, stir
fry until uniform in color. Add green onions, (peas -
optional), bacon and cooked eggs. Stir fry for another
minute, serve hot. You can add any other meats such as
leftover cooked pork, chicken, ham, etc. Add with the
green onions and peas. MEATLESS VERSION: Follow above
except use peanut oil instead of bacon drippings.
Replace bacon with 1/4 cup of BACOS or BACO chips.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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