Simple Fried Rice

Happy Wednesday!
These fried rice photos were featured in Miss Sophie's food column in the Savannah Morning News today.  My children absolutely love fried rice (minus the peas and carrots) for breakfast, so whenever I start frying up the bacon, they all do a happy little jig anticipating their favorite dish.  

And of course, my church family, too, loves this dish.
  Click here for a previous shrimp fried rice post and step-by-step photos.    

If you have some left over steamed rice, try this super-simple recipe to make another meal.  

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Simple Fried Rice

Serves 8

2 eggs, soft scrambled (Click here for the best scrambled eggs)

4 Tablespoons of vegetable oil or bacon fat

5 cups cooked rice, chilled, clumps broken

3 Tablespoons soy sauce mixed with 3 Tablespoons of chicken broth

4 pieces of cooked bacon, finely chopped, more if cooking for breakfast fried rice

1/2 cup frozen peas

1/2 cup carrots, diced small

1/2 cup green onions, finely diced

1/2 pound of cooked small shrimp

Optional Veggies: 1/2 cups of each cooked bok choy, Nappa cabbage, sliced mushrooms

Optional Meats: Diced ham, chicken, or pork

Cook eggs and set aside.

Heat wok or large non-stick frying pan to smoking point. Add 2 tablespoons of oil or bacon fat if using, roll it around cooking surface to coat. Add rice and stir-fry until rice is hot throughout and free from clumps. Add soy sauce and broth mixture, combining it well. Add bacon and remove rice from wok or pan and set aside in a large bowl.

Add remaining oil/bacon fat to wok/pan. When oil is hot, add carrots first, then frozen peas, then shrimp until ingredients are hot. Add rice back into wok/pan and mix well. Fold in scrambled eggs and diced green onions. Season with salt and pepper to taste.