Classic Fried Rice Recipe: Easy & Flavorful

INGREDIENTS

3 cups water 1‑1/2 teaspoons salt 1‑1/2 cups uncooked long-grain rice 4 slices uncooked bacon, chopped 3 eggs 1/8 teaspoon black pepper 3 tablespoons vegetable oil, divided 2 teaspoons minced fresh ginger 8 ounces Barbecued Pork (recipe), cut into thin strips 8 ounces shelled deveined shrimp, cooked and coarsely chopped 8 green onions with tops, finely chopped 1 to 2 tablespoons soy sauce Fresh chervil leaves for garnish

PREPARATION:

1. Combine water and salt in 3-quart saucepan; cover. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover. Simmer until rice is tender, 15 to 20 minutes; drain.
2. Cook bacon in wok or large skillet over medium heat, stirring frequently, until crisp; drain. Remove all but 1 tablespoon bacon drippings from wok.
3. Beat eggs with pepper in small bowl. Pour 1/3 of egg mixture into wok, tilting wok slightly to cover bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove from wok.
4. Roll up omelet; cut into thin strips.
5. Pour 1/2 tablespoon oil into wok. Add 1/2 of remaining egg mixture, tilting wok to cover bottom. Cook until eggs are set. Remove from wok; roll up and cut into thin strips. Repeat with another 1/2 tablespoon oil and remaining eggs.
6. Heat remaining 2 tablespoons oil in wok over medium-high heat. Add ginger; stir-fry 1 minute. Add rice; cook 5 minutes, stirring frequently. Stir in eggs, bacon, pork, shrimp, onions and soy sauce. Cook and stir until heated through. Garnish, if desired.

This recipe appears in: Chinese