Mom’s Fried Rice

This is my take on a Fried Rice mom made when she needed to a way to use up some leftovers. Its become one of my favorite things she makes. To be frank, it’s ingredients are confusing. It’s part asian inspired, part american, and a little brunch appropriate with the eggs and bacon. Worlds are colliding, and it tastes delicious. Trust me.

Before you start: I would say the most important thing to know about this dish is that you need to start with COLD cooked rice. I measured out two cups of uncooked white rice, cooked it accoring to packaged directions and then stored it in the fridge for a few days. If you use hot or even warm rice you wont get that lovely browning and crisp rice, but you’ll end up with sticky, gooey clumps. I also baked my chicken breasts ahead of time, in the oven on 350 for 30 minutes. You can season them with salt and pepper to keep it simple. Another important thing to keep in mind is that you need a LARGE skillet with high sides or even a wok style pan would work for this. We are using high heat and youll need to get those muscles ready to WORK for all the stirring.

Use any cooked protein you like, steak, shrimp, chicken, sausage, or just let the bacon do the talking. This is also tasty if you leave out all the meat/protein and just add extra veggies. There aren’t rules. (ever.)

 

Ingredients:

  • 3-4 cups cooked, cold white rice
  • 2 chicken breasts, cooked and diced
  • 3 Green onions, sliced thin
  • 1/2 cup frozen corn
  • 1/2 Large white onion, diced fine
  • 3 eggs
  • 6-8 pieces bacon sliced thin
  • 3 Teaspoons hoison sauce
  • 5 Tablespoons Low Sodium Soy Sauce
  • 3 cloves garlic, minced
  • 1 Teaspoon Toasted Sesame Oil
  • 1/2 Teaspoon Black pepper
  • 1 Teaspoon Kosher Salt
  • 2 Tablespoons butter, divided

*Make sure your Toasted Sesame oil is 100% pure and not the blended kind (half sesame half canola oil). Also, the soy, hoison and sesame oil should be on your Asian foods/condiment aisle in the grocery store.

Recipe:

  1. In a large saute pan (preferably non-stick) Melt 1 tablespoon butter over medium heat. Crack 3 eggs into a small bowl and add about 1 tablespoon water. Beat until mixed well and pour into pan. Cook eggs to a SOFT scramble- they will have a chance to get more done when we combine with rice. When they are almost done, set aside on a plate.

    2. In the same pan (without cleaning it) turn the heat to medium high. Add your bacon slices and cook until super crispy. Remove bacon and set aside with the eggs. Pour out most of the bacon grease, leaving a little less than a tablespoon in the pan.

    3. Add your onion, cooking about 5 minutes or until translucent. Add garlic and stir, cooking about 1 minute more. Add your frozen corn and green onion. Stir until combined and cook for another minute. Add one Tablespoon of butter and let melt completely.

    4. Add cooked rice, stir to combine the veggies+butter. Add Sesame oil, soy sauce and Hoisin. Stir until totally combined and rice begins to turn a light golden color.

    5. Add cooked chicken, bacon, egg and stir. Add salt and pepper, stir to combine. This is a good point to taste for seasoning and add whatever you’d like- more sesame oil, more soy sauce etc.

    Once everything is combined, continue stirring and cooking on medium high/high heat for 2-3 minutes until there are toasted bits of rice and everything is piping hot.

    6. Plate your rice and add more fresh sliced green onion. You could also serve with chopsticks and add some sesame seeds on top. IMG_6185

    The smoky bacon, sweet corn, and fresh flavors of onion make this SO good.

Try it soon and let me know what you think! This makes a TON and makes fantastic leftovers to take to work.

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