Being half-Japanese, we grew up eating a lot of Japanese dishes. When my dad cooked them, he would add his own spin on them, especially the fried rice. He kind of just pulled whatever leftovers there were in the fridge and threw them in the pan :) So here is my version of fried rice:
1 1/2 cups uncooked white rice
4 slices bacon
3 hot links
a handful of chopped vidalia onion
1 cup frozen veggie mix (carrots, corn, peas)
soy sauce (we use the Kikoman Light brand to cut down on the salt)
Items you'll need:
Pot for the rice
Wok (or a deep pan if you don't own a wok)
Knife for cutting
Kitchen scissors (not necessary, but I find it's easier to cut up the bacon with them)
Cut bacon into small slices.
Chop up about 1/4 of the onion into small pieces (or leave them bigger if you prefer).
Cut the hot links into bite size pieces.
Cook the rice according to directions in the pot. While the rice is cooking, add the bacon into a hot wok (set on medium high at first, then turned down to medium while its cooking). Keep it covered, or you'll get splashed (that's the only thing I don't like about bacon)!
When the bacon is about half way cooked, add the chopped onions and hot links. Again, keep it covered throughout the whole cooking process unless otherwise directed!
After the bacon is pretty much crisp, add the frozen veggies and mix them in to coat them with the bacon grease.
Cook for about 5 minutes or until the vegetables are no longer frozen. next, add the cooked rice and mix everything well. Let the rice sit in the mix for about 4 minutes to soak up the bacon grease (its important for the taste).
Pour a little soy sauce over it. A little bit does go a long way, trust me! Let it cook with the soy sauce for about 2 minutes then make a "well" in the middle of your wok...this is where you'll crack your eggs into.
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