Dining with Dan: Fried Rice

I love Chinese food. In upstate New York where I grew up, we often ordered pork fried rice, which was full of yummy pork, eggs and vegetables. I haven’t been able to find anything like it around here, so I did a bit of research and came up with this.

PREPARATION TIME: 1-2 hours altogether.


-One pound package of bacon (not turkey bacon)
-Five large eggs
-One package of fresh bean sprouts
-Two bunches of scallions (green onions)
-One 16-ounce package of frozen mixed vegetables (beans, carrots and peas)
-Rice: I use four cups uncooked instant rice and fix it with four cups of water.
-Soy Sauce to taste


-The day before: fix the rice and refrigerate it. Leave the frozen mixed vegetables in the refrigerator to thaw out.
Scramble the eggs.
-Cook the bacon until it is well done (crispy but not burned). Drain off excess oil.
-Wash and chop up the scallions.
-Crumble up the eggs and the bacon.
-Then stir-fry everything together with a little bit of oil and a little bit of soy sauce in a wok or a large frying pan for 5-10 minutes. I usually use two or three large frying pans. Don’t overdo it on the soy sauce or it will get too salty. You can always add more.
-It keeps well in the refrigerator for a week at least and keeps in the freezer forever.

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Daniel Willis is a copy editor and staff writer for The Lorian.

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