Fried Rice With Bacon And Ginger Recipes

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
• Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

Steps:

• Heat peanut oil in a wok or 12-inch heavy skillet over moderately high heat until smoking. Add ginger, 1/4 cup scallions, and salt and stir-fry 1 minute. Add rice and stir-fry until beginning to brown, 7 to 10 minutes. Add remaining ingredients (including scallions) and stir-fry until liquid is absorbed, about 2 minutes. Season with pepper.

Steps:

• Add the rice to a medium saucepan and cover with water. Swish the rice with your fingers and then strain through a fine-mesh strainer. Repeat the process 2 more times. Place the washed rice back into the saucepan and add 1 1/2 cups water. Cover the saucepan with a tight-fitting lid and cook over medium-low heat until all the water has been absorbed and the rice is cooked through, 20 to 25 minutes. Remove from the heat and keep covered for an additional 10 to 15 minutes. (If using a rice cooker, follow the manufacturers' instructions.) Fluff the rice with a fork, transfer to a tray and allow to cool in the refrigerator until the rice is no longer sticky, about 2 hours.
• In a large skillet or wok, cook the bacon over high heat until crispy, about 10 minutes. Remove the cooked bacon and reserve about 2 tablespoons bacon fat in the skillet. Reserve the remaining bacon fat for another use.
• Return the skillet to high heat and add the sesame oil. Add the onions, garlic and ginger. Add 3/4 teaspoon salt and 3/8 teaspoon pepper and stir until the onions are translucent, 5 to 7 minutes. Add the carrots, pineapple and remaining 3/4 teaspoon salt and 3/8 teaspoon pepper. Continue stirring until the pineapple and carrots are cooked through, 5 to 7 minutes. Add the sake, soy sauce and rice wine vinegar and continue stirring. Add the cooled rice and reserved bacon and continue stirring. If necessary, add a touch more bacon fat or oil to the pan to avoid sticking. Adjust seasoning with salt and pepper.
• Transfer the fried rice to serving bowls and garnish with the scallions, cilantro and a sunny-side up egg on top.

Steps:

• Cook coarse-chopped slab bacon in neutral oil until done; add cooked rice, chopped scallions, minced ginger and garlic; cook until rice begins to brown. Crack in 1 or 2 eggs, and continue to stir; finish with soy sauce.

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
• Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.
• Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.

Steps:

• In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for about 18 minutes. Alternatively, use a rice cooker to prepare the rice.
• In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat.
• Season the pork with salt, pepper and the five-spice powder.
• Add to the pan and stir-fry for 3 minutes. Transfer to a plate.
• Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes.
• Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium.
• Add red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute.
• Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.

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.