Chinese Fried Rice

  The Deseret Cookbook has basic recipes that will use leftovers, as well as easy to fix recipes. In this day and age, all these things are important.  The recipe for Chinese Fried Rice is a good example. You can do the recipe just the way it is given or add any leftover vegies that you need to use up. The main thing is to have the rice already cooked and cold. I find this a good way to use the leftover rice we seem to often have on hand. 

  The difference between this recipe and others I have tried is the bacon. Fried crisp to crumble on the top and the drippings to saute the rice and vegies with. All combine to give it a good flavor. 

  I did change the recipe slightly as I added a tablespoon of soy sauce and a tablespoon of sherry instead of all soy sauce and a sprinkle of red pepper flakes to give it a little more zip. Had some green pepper to use up so added that also. Even Bettie who is not a fan of rice thought it was good. Feel free to add or subtract from the recipe, just use cold rice and be sure to stir in the beaten egg at the end.

Chinese Fried Rice

Fry till crisp ………5 to 7 slices bacon

Heat in same skillet ……3 tablespoons of bacon drippings

Add …………1 cup diced celery, 1 onion, minced, and any leftover vegies. Peas, peppers or carrots are good.

Add ………….2 ½ cups cooked rice, 2 tablespoons soy sauce (1 TB soy sauce, 1 TB sherry)

Cook 10 minutes on low heat, stirring occasionally.

Push to one side and add one slightly beaten egg. Stir till scrambled. Stir into rice mixture.

Sprinkle with the crisp bacon crumbled. Serve with extra soy sauce if desired.
8 Servings