Fried Rice With Bacon, Scallions and Water Chestnuts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is very tasty and pretty quick too. I have used brown rice in place of the white rice and that works just as well. Not always for your Asian dinners, this goes well with traditional pork and chicken dishes too. This is adapted from Gourmet magazine, Jan. 1999. Ingredients:
3 slices bacon |
2 large carrots |
2 celery ribs |
8 scallions |
0.5 (8 ounce) can water chestnuts |
2 tablespoons soy sauce |
2 tablespoons oyster sauce |
1 teaspoon worcestershire sauce |
1 pinch cayenne (or to taste ) |
3 cups cooked white rice (preferably medium-grain) or 3 cups brown rice (preferably medium-grain) |
Directions:
1. Cut bacon crosswise into 1/2-inch pieces.
2. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
3. In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened.
4. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.
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