This recipe is an old standby for us, a regular in our household ever since my mother showed me her recipe a few years ago. We’ve made a few small changes (like use short grain rice instead of long grain, adding mushrooms, etc) but the spirit of the dish is still there.
This is a great dish to make on those nights where you’re not in the mood for heavy duty cooking. It pretty much all comes together in the wok.
BTW, the reason the scrambled eggs are so yellow in my pic is that we had some guinea hen eggs we needed to use up – yours (using regular eggs) will be much lighter.
Bacon Fried Rice
6 cups cooked short-grain rice
4 carrots, diced finely
4 stalks celery, diced finely
1 medium onion, diced finely
4 oz. shiitake mushrooms, sliced thinly
4 oz. double smoked bacon, diced into 1/4 inch cubes
7 eggs, scrambled and set aside
Seasoned wok oil
Soy sauce, to taste
Salt and pepper, to taste
Cover bottom of wok with about 2 tbsp. of wok oil, and heat until hot (oil will crinkle). Toss in all of the vegetables and the bacon, and saute over high heat until vegetables are soft and bacon is starting to crisp, about 10-15 minutes. Add rice, combine with veggies until evenly distributed. Add soy sauce, a little at a time, until rice has evenly brown color. Add salt and pepper to taste. Add eggs, they will break up into smaller pieces as you stir them through. Add any additional seasoning or soy sauce as needed, and serve.