My Fried Rice

This is one of my favorite go to in the freezer. It reheats well and goes with your favorite chicken, shrimp or pork dish. Great  as a side with bbq steaks. Mix and match from the freezer or refrigerator. Add more meat if you want or leave it out altogether. This is an easy comforting dish.This is the dish  when finished.

Rice: This is obvious, of course. You need to start with boiled or steamed white rice. Make the rice the day before to firm it up. Fresh rice will just give you a gummy mess.  If you can't do it the day before, at least let the rice cool in the refrigerator for a few hours.

Fried Rice
What You Need	Directions
2 cups enriched white rice 4 cups water 2/3 cup chopped green pepper 1/2 cup chopped onions 2/3 cup chopped  carrots 1/2 cup frozen green peas 3 or 4 strips of cooked bacon crumbled 1 cup of cubed ham or chicken or shrimp (your call, I usual put in a mixture)  2 T soy sauce 3 tablespoons vegetable (preferably peanut) oil 2 eggs sesame oil, to taste (optional)	In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Heat a wok till the surface is almost smoking. Then add 2T  oil and spread it around till it coats the surface. Crack eggs into small bowl and stir till mixed. Add to wok and scramble. Set aside while you cook the rest of the ingredients. Add remaining oil, the garlic and optional chillies stir for a few seconds. (If you prefer you can par boil the peppers and carrots for a few minutes before adding to the wok.) Add the carrots and stir for a few minutes then green peppers, onion, peas and stir for a few minutes. Add the rice to the pan, making sure to break up any clumps of rice. Stir till the rice is coated. Add your meats and then the bacon, stirring constantly.  Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, salt and pepper to taste and toss again.  Add scrambled eggs and gently fold in to meat, vegetables and rice. Serve. Leftover rice is delicious.

Popular garnishes include green onions cut on the bias and sprigs of parsley.