Follow directions on instant rice. Make sure rice is fluffy, with no additional moisture after cooking process.
In a large skillet or Wok add a bit of olive oil and saute bacon until crisp. You can even use pre-cooked crumbled bacon...you may need to add more or less oil depending on how much fat you have from the bacon.
GENTLY scoop the cooked rice in on top of the oil, stir frying, dashing with soy sauce. After a couple mins of cooking, push the rice over to one side and break in the 2 eggs, scrambling them in the pan. Let them cook for a min, while still runny mix them in with the rice.
Variation: before adding the egg, throw in your choice of veggies. Can also be made with chicken, pork, shrimp, beef etc, in place of the bacon.
Originally Submitted
12/8/2008
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