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by on March 31st, 2014

Chinese Fried Rice

Good to make with leftover chicken, bacon or pork.

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This is another recipe that my sister and I have made for years (decades). I added a couple of extra ingredients and did the egg a little different but in the end it is just as delicious as the dish we have been making all out lives.

Since I was serving my Egg Foo Yung with this fried rice and I didn’t need the whole cane of bamboo shoots, water chestnuts or bean sprouts, I decided to add them to the recipe. If you want to make our original version then you can just leave out those three ingredients. BUT, I hope you will make the Egg Foo Yung along with the fried rice as a side dish.

Originally the egg was beaten and stirred into the finished dish. But I decided to beat the egg with a little soy and sesame oil and cook it like an omlette, really quick in a hot pan, flip it and then cut in strips. The egg has a better look like this rather than kind of mushing up with the rice the other way.

Just about any dish you have in a Chinese restaurant can probably be made better at home.There’s a Walnut Shrimp dish I had once in Austin and I will be posting that soon.

BLAST FROM THE PAST: Coconut Banana Puffs is a little sweet bite that won’t break the bank when it comes to calories. I made these for my Garden Club for our Valentine’s meeting and I also made them recently for our Bunco group and inserted green shamrock pics in them for a St. Pat’s day sweet.

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All the staring ingredients.

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Chop the mushroom and celery.

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I chopped up the remaining half can of the bamboo shoots and water chestnuts that I used in the Egg Foo Yung.

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I beat two eggs, oil the wok a little and cooked the eggs like a big crepe and then flipped it over to brown other side.

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Cut the cooked egg into slivers. You will add this in the end right before serving the rice.

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Fry the bacon until crispy and then drain on paper towels. Can you believe this is a pound of bacon (not really a pound package anymore but more like 12 ounces.).

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You will need four cups of cooked rice. I always use converted rice because it is like sticky/gummy than other white rices.

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In about two tablespoons of the leftover fat, brown the celery, then add the mushrooms.

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Add in the bamboo shoots, water chestnuts and bean sprouts.

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Stir int he rice and green onions.

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Stir in the crumbled fried bacon and add soy sauce to taste.

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Fold in the cooked egg slivers.

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Chinese Fried Rice

1 pkg. bacon, fried and crumbled
3-4 c. cooked white rice (or brown)
1/2 c. sliced green onions
1 c. sliced celery
1 c. sliced mushrooms
1/2 can bamboo shoots, chopped
1/2 can water chestnuts, chopped
1/2 can bean sprouts
2 Tbsp. soy sauce
2 beaten eggs

Oil a skillet or the wok and add the beaten eggs to the pan. Do not stir. Let set up and then gently flip the egg “patty”. When brown on both sides, remove from pan and slice into slivers. Reserve for later.

After frying the bacon, save 3 tablespoons of the drippings. Add the celery and stir quickly for 3-4 minutes. You still want the celery a little on the crunchy side. Add in the mushrooms and stir again for 3-4 minutes. Now add in the bamboo shoots, water chestnuts and bean sprouts. Stir in the cooked rice and green onions.

Season with salt and pepper and soy sauce. Mix well and then fold in the cooked egg slivers.

You may want to add some more soy sauce to taste.

*Note: Our original recipe did not call for the bamboo shoots, water chestnuts or bean sprouts. I had made the Egg Foo Yung the same day I made this fried rice so I used part of the can in the fried rice. I also had a little extra shrimp left over so I thew that in at the end of cooking.

Hope you enjoy.

Serves approximately 6.

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