|
|
© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
|
Fried Rice
- 4 slices bacon, cut into small pieces
- 1 medium onion, finely chopped
- 3 cups cold, cooked rice (1-cup dry
makes 3-cups cooked)
- 1-1/2 cups frozen mixed vegetables or
peas and carrots
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt or 1 or 2
tablespoons GF soy sauce or Bragg’s Liquid Aminos
- Optional: 2 eggs-beaten, tofu,
chicken, beef, pork, ham, sliced hot dogs etc., about 1-cup chopped
into bite-sized pieces.
Cut the bacon into small pieces. Place in a very large skillet or
wok. Add onion. Fry until the onion and bacon are both lightly
browned. Add the rice, frozen veggies and black pepper. Stir-fry
until the rice is coated with the bacon fat and the veggies are
thawed. Add salt or soy sauce and if desired any combination of the
optional ingredients. We usually add 6 to 8-ounces of cubed tofu
because the kids both like it. (I don’t know why my kids like
tofu, but they do.) Adding the eggs is traditional, but we don’t
always do it. If you do add the eggs then move the rice mixture to
one side of the pan. Pour the eggs into the empty side of the pan and
scramble as desired. After cooking them a minute or two, stir them in
with the rice and veggies.
Continue to fry everything together until piping hot. Serve in bowls
with chopsticks or a spoon. If you’re kids are veggie-friendly
then a pound of frozen stir-fry veggies may be substituted for the
mixed veggies. This isn’t as popular at our house, so I usually
use mixed veggies instead. If you’re avoiding bacon then feel
free to omit it and use 3-tablespoons of vegetable oil instead.
Makes 3 to 4 servings.
|
