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- 1/2 pound bacon, cut into 1/2-inch pieces
- 3 tablespoons vegetable oil, divided
- 2 eggs, beaten
- 3 cups cold cooked rice (see Note)
- 1 teaspoon soy sauce (add more to taste)
- 1/2 cup coarsely chopped scallions, green part only
In a skillet, fry the bacon until crisp and drain on paper towels.
In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs and cook, stirring, just until firm. Remove from the pan and reserve.
Heat the remaining 2 tablespoons of oil in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.
NOTES: The rice should be cooked at least several hours ahead, or the day before, and refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
601 calories; 46g total fat; 144mg cholesterol; 786mg sodium; 35g carbohydrates; 1g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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