When I was younger, my first job was working in a Chinese Take-out Restaurant answering the phone, taking orders, and ringing people out. This means I ate a lot of fried rice. So it is no surprise I learned how to make it and decided to put my own spin on it to keep it exciting. Today, I am here to show you how to make my Bacon, Garlic, and Egg Fried Rice. Great as either a main course or side dish, this one is not for the extremely health conscious eater as I actually fry the rice in BACON FAT! Anyways, we are going video style on this post, so enjoy as I teach you how to make MaurPowerFoodie’s Bacon, Garlic and Egg Fried Rice.
There you have it… Nice and easy, not to mention DELICIOUS! For those of you who want to print out the recipe or have it at easy access, I have included it below.
INGREDIENTS:
1 cup of long grain white rice
2 cups water
4-5 slices of thick-cut slab bacon or pork belly
2 tbs unsalted butter
5 cloves of garlic, finely chopped
1 bunch of green onions
1 bottle of soy sauce
1-2 eggs
Garlic Powder
Onion Powder
Salt and Pepper (to taste)
1) Combine rice and water into pot with a lid, bring to a boil, reduce heat, cover, and let steam for 15 minutes, until water is absorbed by rice. Uncover and fluff with a fork.
2) In a large pan or wok place bacon onto pan and turn on high, wait till bacon begins to sizzle and reduce heat, allowing bacon fat to render in pan. Flip bacon and repeat process.
3) While bacon is cooking, chop garlic (if not done so already) and cut green onions into small rings (Chop off white ends, and cut the rest of the onions as a bunch upwards from chopped off end)
4) Increase heat to high again and allow bacon to caramelize on both sides.
5) Remove bacon from pan, add butter to pan and allow it to melt into the bacon, distributing butter evenly.
6) Add garlic and onion to pan and stir, this will cook pretty fast, so remove from heat before moving on to the next step.
7) Chop the bacon into desired chunks. I prefer larger chunks so I cut the bacon in half lengthwise and then chop the slices about pinky finger width ( I also have small hands, so take that into account and use your judgment).
8) Put the pan back on the heat, add the bacon chunks, and stir.
9) Add the rice and stir.
10) Add soy sauce. (as with most cooking, I cook to taste and not in exact amounts. As seen above in the video if you pour in a spiral from the outside in it works pretty well)
11) Season with garlic powder, onion powder, salt, and pepper to taste. (be light on the salt as there is already sodium in the soy sauce)
12) Create a well in the middle of the rice exposing the pan, add the egg into the well stirring constantly to prevent it from sticking and then mix into the rice.
13) Serve and Enjoy!
This is one of my absolute favorite recipes. I hope you enjoy it too! Until next time, this is Jason Maur, the MaurPowerFoodie, signing off.
MaurPowerFoodie 