1 cup rice (or 3 cups cold, cooked rice)
1/4 teaspoon salt
1 (8 oz.) pkg. sliced bacon cooked and crumbled
2 tablespoons chopped green onions
6 eggs
salad oil
1 tablespoon soy sauce
About 2-1/2 hours before serving:
Prepare rice as label directs. Refrigerate until well-chilled. In a medium bowl with fork, heat eggs and salt slightly. In 12-inch skillet over high heat, heat 3 tablespoons salad oil until very hot. Pour in egg mixture; cook, with spoon, stirring quickly and constantly until eggs are the size of peas and leave side of pan. Reduce heat to low. Push eggs to one side of skillet. In same skillet, gently stir rice and 2 tablespoons salad oil until rice is well-coated with oil. Add bacon and soy sauce; gently stir to mix all ingredients in skillet; heat through. Spoon fried rice into warm bowl; sprinkle with green onions. Makes 3 main dish servings.
(Source: West Jordan Oquirrh Stake "Basically Speaking" Cookbook)
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