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Prep Time: 40 Minutes Cook Time: 110 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is from an old church cookbook. I love to bring it to parties- I never bring home leftovers and someone always asks for the recipe! Ingredients:
3 tablespoons oil, divided |
2 cups rice |
2 3/4 cups water |
1 1/2 teaspoons salt, divided |
3 eggs, lightly beaten |
1/2 lb bacon |
3/4 cup diced yellow onion |
1/3 cup soy sauce |
1/4 teaspoon pepper |
8 green onions, chopped |
Directions:
1. Heat 2 tablespoons oil in 3 quart saucepan over medium-high heat.
2. Add rice, cook, stirring constantly until lightly browned, 3 to 5 minutes.
3. Add water and 1 teaspoon salt, stir briefly, bring to boil and reduce heat to low.
4. Cover tightly and cook 15 minutes.
5. Turn off heat and let rice stand on burner, covered, 15 minutes longer.
6. Chill rice in refrigerator 2 hours or overnight.
7. Wait for the rice to chill before beginning next step.
8. Scramble eggs in remaining 1 tablespoon oil and set aside.
9. Cut bacon into 1/2 inch pieces with scissors and fry until almost crisp, drain and set aside, reserving drippings.
10. Saute yellow onion for 2 minutes in bacon drippings in large non-stick skillet over high heat.
11. Add rice and stir-fry until heated through and sizzling.
12. Add soy sauce, remaining 1/2 teaspoon salt, pepper, eggs, bacon, and green onions.
13. Mix well and serve.
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