Bacon and Egg Fried Rice

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Bacon and Egg Fried Rice Marion’s Chinese Cooking Course Recipe #14

Bacon and Egg Fried Rice
Egg Fried Rice is the second recipe in session six of Marion’s Chinese cooking course.

  • 2 Eggs, lightly beaten
  • 3 Tbsp Oil
  • 4 Bacon slices
  • 3 cups Rice boiled
  • 1 Tsp Dark Soya Sauce
  • 1 Tsp Salt
  • 2 Green Onions, finely chopped to include green tops
  • ¼ cup Waterchestnuts, chopped

Do A Head:
Prepare rice. Cut bacon into thin strips. Heat 1 Tsp oil in pan. Stir-fry bacon till brown. Remove and drain. Drain off all but 1 Tsp of oil.
To Cook:
Pour eggs into pan to form thin film. Make sure all of the eggs set. Remove to small dish and break up. Put 2 Tbsp oil in pan again, heat, add rice and toss in oil. Sprinkle in salt and soya sauce. Return bacon and egg to rice, as well as chestnuts. Heat through. Add chopped green onions. Remove from heat and serve.

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About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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