Ingredients
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2-3 cups of cooked rice, long grain if possible and ideally, leftover refrigerator rice
1 package (12 or 16 ounces) of bacon, diced 1 onion, finely chopped 2-3 cloves of garlic, finely chopped A few handfuls of shredded carrots About 6-8 ounces (one package) of fresh green beans, diced (see image above) |
A swish of sesame oil
About 1T of shoyu, to taste A couple of shakes of oyster sauce Optional Mix-ins 1-2 eggs, scrambled and cut into strips A handful resh cilantro, finely chopped A few stalks of green onions, finely chopped Kimchi, to your taste, plus some of the kimchi juice |
What To Do
Use a wok, and cook the bacon first. Sop of most of the bacon grease with a paper towel, then add onions, garlic, carrots, and green beans, in that order. Then add rice and shoyu, and mix well. Add a few shakes of oyster sauce to taste. Add a swish (a little goes a long way) of sesame oil, so you can smell it. Add sliced scrambled eggs, cilantro, and green onions at the end if you are using it.
Let the rice at the bottom brown a little and get crunchy. Serve hot with practically anything, for breakfast, lunch, dinner, or a late-night snack.
Let the rice at the bottom brown a little and get crunchy. Serve hot with practically anything, for breakfast, lunch, dinner, or a late-night snack.
Notes and Talking Story
- Dad originally made this so we wouldn't waste one speck of rice. Now I make rice specifically for fried rice, LOL.
- If you don't have leftover rice, cook 3 cups of rice. Put it in a Tupperware and refrigerate overnight, or even for a few days. This is so the rice gets a little dry.
- In addition to bacon, you can use char siu, Spam, roast pork, ham, or Portuguese sausage. Bacon is Dad's preferred salty pork product.
