Thursday, January 13, 2011
This is a great side dish to go along with Asian-style entrees (like this sticky chicken or these sweet and sour meatballs or these bacon-wrapped chicken and pineapple skewers or this orange chicken). It is also the perfect accompaniment for stir-fried vegetables and sweet-and-sour sauce (I know it might be weird, but I just love the sweet-and-sour sauce poured all over the rice). I make this all the time, sometimes with other entrees, sometimes just on it's own as a stand-alone meal. It's very easy to adapt to whatever meat (feel free to use ham instead of bacon or omit the meat entirely) or veggies you might have on hand. Here is my favorite version, but feel free to fiddle with it to make it how you like.
4 pieces bacon
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
1/3 cup frozen peas
3 cups cooked rice
1-2 Tb. soy sauce
salt and pepper to taste
1. Cook in large skillet until crisp. Remove bacon, set aside to cool and crumble.
2. Heat same skillet (without draining grease) to medium. Add onions, celery, and carrots and cook for 2 minutes. Add peas and cook for 3-4 more minutes, until veggies are translucent and peas are thawed.
3. Add rice and stir to break up and heat through.
4. In separate small bowl, beat egg. Pour over top of rice in skillet and continue stirring until egg is completely cooked through. Add soy sauce and salt and pepper to taste. Enjoy!