Fried Rice


This is a nicely seasoned rice.  This recipe serves 4


  • 12 oz long grain rice Rice, white, long-grain, regular, cooked
  • 3 slices bacon Pork, cured, bacon, raw
  • 8 oz cooked pork Pork, cured, bacon, raw
  • 3 large eggs Egg, whole, raw, fresh
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • oil Oil, olive, salad or cooking
  • 2 tsp grated fresh ginger Ginger root, raw
  • 8 green onions Onions, green, spring or scallions (includes tops and bulb), raw
  • 1 lb prawns
  • 2 tbsp oil (extra)
  • 2 tsp soy sauce Soy sauce made from soy and wheat (shoyu), low sodium


Step 1

DO AHEAD: Put large saucepan of water on to boil; add two teaspoons salt. When at full boil, add the rice gradually, so that the water does not stop boiling. Boil rapidly uncovered for 10-12 minutes. When rice is tender, drain immediately. Put colander or strainer under cold running water to remove starch still clinging to the grains; drain well again. Spread rice evenly over two large shallow pans, refrigerate over night dry completely. Stir once or twice. If you have to use the same day, spread out as instructed and place in a 350F oven for 15 minutes stirring every five minutes to dry out. Finely dice bacon, fry until crisp, drain; slice pork thinly. Beat eggs slightly and season with salt and pepper. Heat a skillet with small amount of oil,and pour in enough egg mixture to make an egg pancake; turn to cook the other side. Remove from pan and continue until all the egg mixture is done. Roll pancakes and slice in thin strips. Finely chop green onions , shell and devein prawns, if large cut into smaller pieces. Heat oil in pan; saute ginger for one minute, stir in the rice for five minutes. Add bacon, pork, green onions egg strips and prawns, mix lightly. When prawns are cooked and rice is heated through, add soy sauce and mix well.


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