When the craving for Chinese food hits, it’s usually easier and quicker to just order take-out. I get it – I do it myself! But when I do have the time, I love to prepare my own fried rice. I get to make it just the way I like it!
This recipe has been in my collection for years. The original recipe had water chestnuts in it, but I’ve never liked those. To replace that “crunch”, I add some slivered almonds. This is one of those dishes that you really can’t mess up – and in fact is adaptable to everyone’s preferences.
I don’t find it necessary to add any salt at all to this dish, as the bacon (or ham or pork) and the soy sauce add plenty of salt. Of course, taste it as you go, and adjust as necessary.
Here is my favorite fried rice recipe (serves 6-8).
Ingredients:
4 c cooked rice (I use 2 pkgs of toasted almond rice pilaf)
(Add 1/4 c slivered almonds if using plain rice)
1 1/2 c smoked ham, pork, or thick cut bacon – chopped small.
1/4 c chopped celery
1/2 c chopped mushrooms
1 c frozen peas
1/4 c chopped green onions
3 large eggs, beaten
4 Tbsp low sodium soy sauce
1 tsp fresh ground pepper
In a large skillet, cook bacon over med heat, til lightly browned. Add celery and mushrooms, and continue to cook, stirring frequently. Sprinkle with pepper.
Add green onions and peas, stirring to combine.
Add cooked rice (and almonds) to the skillet, and stir to combine.
Add beaten eggs, and stir gently, til eggs are just cooked. Stir in soy sauce, and serve.
