Fried Rice Recipe ~Rosie Warner Photography~

20 May 2011 Leave a Comment

by warnerrose in Portrait Photography Tags: Fried rice, recipe, Rosie Warner Photography

I have been asked a few times for this recipe and am finally getting around to posting it. When I was originally asked, I didn’t realize that all my recipe entailed was a list of ingredients on a 3″x3″ scrap piece of paper. So… I had to make the rice for dinner one night and see just how much of everything I was throwing in the pan. Don’t worry about the amounts a whole lot. If you like more carrots, add more carrots etc. This recipe is a great one though! I’ve never been able to make a good fried rice until I became a nanny and the little boy’s Grandma showed me how to make it. She was originally from China and an EXCELLENT cook! I wish I had more time before it got eaten to take a good picture… for now, this will have to do! I assure you, it will taste great either way!

Hope you enjoy!

Click the link below to view the PDF of this recipe!

Yummy Fried Rice

Directions

Start by getting everything ready. Once your first item is in the pot, it goes
extremely fast.

Make
2 cups uncooked rice per package directions.

Cut up chicken into small cubes, pat dry with paper towels. Get as much moisture
out of the chicken as you can. Place in a small bowl and coat with corn starch,
sesame oil and soy sauce.  Set aside.

Chop up one onion. Cut carrots into strips… I do this by first cutting the carrot in
half and then into fourths lengthwise… then cut those into one inch strips. You
want them to be just thick enough to stay a bit crunchy when the dish is
finished.

Thaw and set peas aside.

Get your largest skillet and fry 4-5 strips of bacon until crispy. Once they are
done, remove them from the pan and set on a paper towel. This will allow them
to dry enough to crumble later. Save about 2 tablespoons of the bacon grease in
the pan. If there seems to be a lot of bacon grease, feel free to dab some out
with a paper towel.

In the bacon grease, fry your chicken over high heat. You should hear lots of sizzling
and it should cook in five to ten minutes. Once chicken is all the way cooked,
push to the side of the pan, spray pam over the open section of the pan and

Quickly add the onion, in a clean section of the pan, you may need to add some pam or
canola oil if pan is too dry. After onions have had a minute or two to cook and
are clear but not brown, add the carrots, cook until carrots are slightly
tender but still crunchy.

Add your eggs, scramble and add some soy sauce until it’s lightly brown and some
black pepper to taste. While eggs are still a bit runny, but not raw, mix into
the chicken, onions and carrots.

Lower the heat and add the cooked rice and crumbled bacon. Add soy sauce to taste,
add thawed peas.

You’re done!