Bacongarlicfriedrice Recipes

BACON FRIED RICE

Steps:

• Fry bacon until crisp.
• Add onion and stir fry for 1 minute.
• Add egg and scramble until egg forms small flakes.
• Stir in rice and garlic, continue to stir fry until heated through.
• Gently separate grains of rice with fork so mixture is fluffy.
• Add soy sauce and stir until mixture is well blended.

CABBAGE BACON GARLIC FRIED RICE (卷心菜培根蒜香炒饭）

Steps:

• Gather all the ingredients.
• Cut the cabbage into small squares. Set aside.
• Smash the garlic cloves with a meat pounder or cleaver to quickly remove the skin. Using two hands, gently rock a chef's knife back and forth across the pile of garlic to mince it. Set aside.
• Cut the 4 bacon strips into equal sized squares (same size as the cabbage). Set aside.
• Heat a large pan under medium-high heat. When the pan is getting hot, add the 2 tablespoons of vegetable oil and the bacon pieces. Spread the bacon with a spatula and toss occasionally.
• When the bacon is cooked half way, add the minced garlic, stirring for a minute. Make sure not to burn the garlic.
• Add the cabbage pieces and stir to combine with the bacon and minced garlic. Toss and stir frequently until the cabbage pieces become soft and the bacon is cooked through.
• Add the rice to the pan. Lower the heat to medium-low. Use a spatula or spoon to break any rice clumps. After separating all the rice clumps, increase the heat back to medium-high. Stir and toss for a few minutes to evenly mix the rice with the cabbage, bacon, and garlic.
• Grind about 1 teaspoon of black peppercorns onto the fried rice. Then add the 1 teaspoon of kosher salt (or ½ teaspoon of table salt), mixing well. Add more salt and pepper to taste.

BACON GARLIC FRIED RICE

Steps:

• Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture.
• Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don't let the garlic get brown. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It's ok for there to be some clumps of rice remaining. It is important your rice is cold when you start or the fried rice will get gluey and mushy. Day old rice is best, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first.
• After about 5 minutes, or once the rice is heated through make a well in the center of your rice. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice.
• The last step is to add the soy sauce, crumble bacon pieces over, mix, taste and add salt if desired.
• This fried rice is surprisingly simple, but really awesome. I always use the frozen peas/carrots, but other veggies can work. Never use canned veggies, and ones that release water (like tomatoes, mushrooms, zucchini, squash) can be tricky, because your rice can get mushy. Fresh carrots, broccoli, snap peas, bell pepper, frozen/fresh corn have been tried and all work.