 |
Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
An easy, tasty dish. Ingredients:
1 cup uncooked rice (i like basmati, but any long grain rice will do) |
2 cups water |
2 teaspoons chicken bouillon powder (e.g. chicken in a mug) |
1/2 cup frozen peas |
2 tablespoons finely chopped carrots |
1/2 teaspoon grated ginger (i buy the jarred already prepared kind, keeps forever in your fridge) |
1 teaspoon chopped garlic (i also buy the prepared kind) |
1/4 teaspoon chinese five spice powder |
2 slices bacon, diced |
2 tablespoons chopped celery |
1 egg, slightly beaten |
sliced green onion, for garnish |
salt & pepper, to taste |
Directions:
1. Put the first 8 ingredients in a pot. Bring to a boil, lower heat to lowest setting, stir ingredients to mix well. Cover & ignore for 15 minutes.
2. Place the bacon and celery in a medium to large sized frying pan and cook until bacon is done and celery is tender. Remove from frying pan onto a bowl/plate covered with paper towel to drain.
3. Drain the excess bacon grease from the frying pan into a bowl and scramble the egg in the frying pan. Remove from the frying pan.
4. When the rice is done, put some of the excess bacon grease into the frying pan and add the rice mixture, and stir-fry for a couple of minutes. Add the bacon & celery mixture, add the egg and stir-fry for a couple more minutes.
5. Remove from heat, serve, garnish and enjoy.
6. The ingredients change depending on what I have in my house - you can add mushrooms, chicken, shrimp, peppers, beef, pork - the list is pretty much endless. Sometimes I like to spice it up and add dried chili peppers.
|
|