Sara's Quick Fried Rice
Delicious Recipes That Also Save You Money
Rising food prices have forced consumers to become creative when it comes to making meals. But increased food costs don't mean you have to compromise on healthy meals.
Chef Sara Moulton has truly creative ways to save on your food budget, and the right recipes to make it happen.
This is not at all a traditional recipe for fried rice. I just made it up one night after opening the fridge and spying a leftover carton of take-out Chinese rice. The kids loved it, especially since I made a point of saut??ing the rice until it was crispy.
Consider this recipe a blueprint for leftovers. In fact, whenever you boil rice, make a double recipe to guarantee leftovers. That way, you have an exciting side dish or the base for dinner a few nights later. This recipe calls for peppers, bacon, eggs, and peas. You could substitute broccoli, ham, and Cheddar cheese -- whatever you have kicking around in the fridge. Almost anything tastes good cooked in fried rice.
Cook the bacon in a large skillet over medium heat, turning often, until browned and crisp. Drain on paper towels. Crumble into small pieces.
Pour off all but 2 tablespoons of the fat from the skillet and add 1 tablespoon of the olive oil. Add the onion and peppers. Cook, stirring often, over medium heat until softened, about 5 minutes. Remove from the skillet with a slotted spoon and reserve.
Add the remaining tablespoon of olive oil to the skillet. Add the rice to the skillet, turn up the heat to medium-high, and stir until lightly browned, about 5 minutes.
Reduce the heat to medium-low and stir in the eggs, onion mixture, bacon, and peas. Cook stirring, until the eggs are cooked, 3 to 5 minutes. Season with soy sauce, salt, and pepper. Turn out into a warmed serving bowl and garnish with the sliced scallions.
Recipe courtesy of Sara Moulton from her book "Sara Moulton Cooks at Home"; Broadway Books, 2002.