Bacon Fried Rice

Bacon Fried Rice

1 cup raw, rinsed Jasmine rice + 1.5 cups cold water, pinch salt, 1 tbl olive oil.  Bring to a boil on med/high heat then remove to low heat, cover & leave unattended for 20 minutes.  Remove, fluff & transfer to a covered bowl.  Refrigeratae overnight if possible, but at least 3-4 hours.

Cut 5 slices of bacon into small pieces then cooked until crisp... remove & reserve bacon pieces but leave bacon grease in skillet.

Chop 1/2 med onion & 2 carrots to medium dice & toss in bacon grease.

while onions & carrots cook, fine chop 2-3 cloves garlic - add to partly cooked carrots/onions (adding too soon will burn garlic, making it bitter)

chop 3-4 green onions & 1/2 bunch cilantro

crack & scramble 1 egg...

move mostly cooked onions, carrots & garlic over to one side of skillet & pour in egg... allow egg to mostly cook them mix well with onions, carrots &garlic

Add rice, green onions, cilantro & bacon.

Drizzle with soy sauce and oyster sauce to taste (about 1/4 cup soy sauce and 1-2 tablespoons oyster sauce)... add sriracha sauce to taste (about 1-2 tbl for me).

Finally add 2-3 'pats' of butter.

this will make about 2 servings.... increase amounts above as needed to make larger batches.

(note:  in the photo, this batch has a garnish of raw pomegranate seeds)

1/14/14 - Terry Austin - @iElectrons - www.IntelligentElectrons.com