This is more like American homestyle, not Chinese-resaurant style:
Break up the lumps in the cold rice with your hand; set aside. Prepare
other ingredients before cooking. Mix the soy sauce and wine in a small
dish.
Fry the bacon in a wok on high heat until nearly crisp. Remove most of the
fat, leaving ~2 tbsp or less. Add the onions and fry with bacon until soft
and golden. Push the bacon/onions to the side and scramble the eggs in the
fat at the bottom of the wok. Add the rice and mix everything together
until rice is hot. Sprinkle with soy sauce/wine and pepper and stir to mix.
Note: I like how this works with long-grain better than short-grain rice.
HAMILTON@GL.UMBC.EDU
(DIANA HAMILTON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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