Thursday, October 24, 2013
Homemade Fried Rice
So... tired, grumpy, stressed Heather is long gone and happy, optimistic, enthusiastic Heather is back! Why, you ask? Because my Truffled Mushroom Deviled Eggs recipe was featured on BuzzFeed! After a treacherous two hour trek into work, I saw that I had a TON of page views that were coming in from BuzzFeed. Curious me clicked on the link and found the article featuring my recipe! The crappy-ness that has been this week was instantly forgotten.
We've all been there. Ordered Chinese takeout and had the leftover container of white (or brown) rice. Don't you dare toss it because the best fried rice you've ever had is just a few steps away. And for me, that does not include peas or those perfectly square carrots. I've even thrown chicken, pork or shrimp into this to make it more of an entree. It's quick and easy and the perfect leftover dish.
Whether you came here through BuzzFeed or just because, I just want to thank you for taking the time check out my recipes. Cooking is my passion and I plan to continue documenting my fun in the kitchen!
Remove the bacon and drain on paper towels but leave the fat in the pan.
Homemade Fried Rice
4 slices of bacon, chopped
1/2 sweet onion, diced
1 quart of white or brown rice
1 large carrot, peeled and grated
2 teaspoons toasted sesame oil
5 tablespoons low sodium soy sauce
1 tablespoon butter
2 eggs, scrambled with a pinch of salt
2 green onions, finely sliced
1 tablespoon sesame seeds
Preheat large saute pan over medium heat. Chop bacon and add to hot pan. Cook until bacon in crispy. Remove from pan and transfer to a a paper towel lined plate. Leave grease in the pan.
Add onion to pan and saute until softened and slightly caramelized. Toss in rice and grated carrot. If the rice is a day or two old, you may need to use your hands to break up the clumps of rice. Stir to combine everything.
Add sesame oil and soy sauce and stir to coat the rice. I love the sesame flavor but it can be strong. Try adding 1 teaspoon at first and add more if desired.
In a separate bowl, scramble 2 eggs with a pinch of salt. Keep the rice over medium to medium-high heat and push all of the rice to the sides of the pan to form a well. Place butter in the well and melt. Pour eggs into the well and let the bottom set. Slowly push a rubber spatula over the bottom and scramble the eggs. Once the eggs are completely cooked, bring rice down from the sides and mix eggs throughout the rice.
Finally, add the green onion, bacon and sesame seeds. Mix everything together and it is ready to serve.