Today is National Fried Rice Day. It’s a day the resonates so well with me. As many of you know, I come from a mixed marriage. Dad is an Okie with Irish-Cherokee roots. Mom was a Filipino by way of Spain with a splash of Chinese for good measure.
Dad would cook up a big roast for supper, Mom would put on a pot of rice. Fried Chicken? Corn and rice. We ate more rice than mashed potatoes. And you can bet there was always plenty of rice left over.
Rice was breakfast in our house. Rice fried with bacon and eggs. The All-American breakfast as far as I was concerned. Mom liked to moisten hers with a few spoonfuls of coffee rather than Soy Sauce. Sometimes, when I’m feeling the need to reach out to her across time, I’ll make Fried Rice for breakfast. And I swear I can see her smile.
Happy National Fried Rice Day everyone!
Breakfast Fried Rice
1/2 cup Peas and Carrots (from a bag of frozen)
3 strips Bacon
2 Green Onions
1-1/2 cups White Rice (day-old best)
Black Pepper to taste
Soy Sauce to taste
Rinse peas and carrots under cold water to thaw, let drain and set aside. Stack bacon, cut into bite-size pieces and set aside. Trim roots from the green onion and discard. Slice onion from tip to bulb, set aside. In a small bowl, lightly beat eggs, set aside.
In a skillet or wok, fry bacon bits until almost crisp. (Bacon will continue to crisp as the rice is fried). Drain off all but about a tablespoon or so of drippings in the pan.
Add rice and vegetables to the pan, stir to coat with bacon bits and drippings. Add egg, season with pepper and stir-fry until egg is cooked and everything is warmed through. Sprinkle with green onion, gently fold into the rice.
Transfer to individual bowls, serve with soy sauce as desired and enjoy.