Bacon Fried Rice
Makes 4 to 6 servings.
3 cups chicken broth
1/8 tsp ground white pepper
1-1/2 Cups long grain rice, uncooked
1 egg, 1 Tbs water, 1 tsp corn starch
2 or 3 Tbs soy sauce (to make rice desired color and flavor to taste)
1 cup cooked peas and carrots, drained
1 Tbs bacon bits
2 pieces cooked crumbled bacon
1 Tbs onion flakes
2 Tbs canola oil for frying
1 or 2 tsp toasted sesame oil (to taste)
Bring chicken broth and white pepper to a boil in a 2-qt covered saucepan. Add uncooked rice to boiling water. Return to a boil, stir once or twice, place lid on pan and turn heat down to a very low simmer.
Simmer for 25-minutes.
Remove from heat, stir cooked rice, replace lid and let rest 5-minutes.
Stir up egg, water and cornstarch in a 2-cup pyrex measuring cup. Cook 90-seconds in a microwave. Stir cooked egg to break into small bits.
Add cooked egg, peas and carrots and soy sauce to cooked rice. Mix well.
Stir bacon bits, crumbled bacon and onion flakes into cooked rice. Mix well.
Heat 2 Tbs of canola oil in non-stick 10-inch frying pan to medium high.
Press rice mixture into hot frying pan and fry until rice on bottom is golden brown. Stir, press down rice and fry again until rice on bottom is golden brown. Stir once more and fry until rice on bottom is golden brown.
Return rice to sauce pan.
Sprinkle toasted Sesame oil over fried rice and mix well.
Serve at once.