Easy Fried Rice

Serves 2

This recipe uses leftover brown rice, which I believe should be one of those convenient foods you keep on hand in your refrigerator or freezer. Brown rice takes about an hour to cook so it saves a whole lot of time to have it on hand. It freezes in 1 cup, 2oz. portions nicely and very conveniently. Reheat it in the microwave, steam it or stir fry it, as in this recipe. I usually thaw it first before stir frying, but for the microwave or steaming from frozen works just fine.

1 cup cooked brown rice (white rice is traditional and substitutable but brown is healthier)
½ cup frozen stir-fry vegetables (for connivance but use what ever you want or have on hand)
2 strips bacon, sliced into ¼ inch strips
2 eggs
2 tsp. Maggi or soy sauce, preferably Maggi it has more flavor


In a non-stick pan fry the bacon until crisp, drain on paper towels and set aside. Meanwhile scramble the eggs into curd size pieces, reserve. Drain all but a tsp. 1 tsp. of the bacon fat from the pan. Coarsely chop the vegetables and blanch if using fresh. Add the rice, vegetables, bacon and eggs to the pan, stir-fry one minute. Add the Maggi and stir-fry until very hot, about 2 minutes.

TG
6/08