TLC Cooking "Fried Rice"

Fried Rice

Fried Rice

YIELD Makes 6 to 8 servings
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INGREDIENTS

3	cups water
1‑1/2	teaspoons salt
1‑1/2	cups uncooked long-grain rice
4	slices uncooked bacon, chopped
3	eggs
1/8	teaspoon black pepper
3	tablespoons vegetable oil, divided
2	teaspoons minced fresh ginger
8	ounces Barbecued Pork (recipe), cut into thin strips
8	ounces shelled deveined shrimp, cooked and coarsely chopped
8	green onions with tops, finely chopped
1	to 2 tablespoons soy sauce
Fresh chervil leaves for garnish

PREPARATION:

Combine water and salt in 3-quart saucepan; cover. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover. Simmer until rice is tender, 15 to 20 minutes; drain.
Cook bacon in wok or large skillet over medium heat, stirring frequently, until crisp; drain. Remove all but 1 tablespoon bacon drippings from wok.
Beat eggs with pepper in small bowl. Pour 1/3 of egg mixture into wok, tilting wok slightly to cover bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove from wok.
Roll up omelet; cut into thin strips.
Pour 1/2 tablespoon oil into wok. Add 1/2 of remaining egg mixture, tilting wok to cover bottom. Cook until eggs are set. Remove from wok; roll up and cut into thin strips. Repeat with another 1/2 tablespoon oil and remaining eggs.
Heat remaining 2 tablespoons oil in wok over medium-high heat. Add ginger; stir-fry 1 minute. Add rice; cook 5 minutes, stirring frequently. Stir in eggs, bacon, pork, shrimp, onions and soy sauce. Cook and stir until heated through. Garnish, if desired.

This recipe appears in: Chinese

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