Fried Rice

In a 3-quart stockpot bring water to boil then add rice and a pinch of salt. Cover the pot and bring to boil. Reduce heat to a simmer and cook on low for 20-25 minutes. I usually make this earlier in the day so that it has a chance to dry out. Or you can use leftover rice—if you do, you’ll need at least 4 cups.

While rice is cooking, chop all of the other ingredients so you are ready to go.

In a 12″ skillet, cook bacon on medium-high until crispy. Remove bacon to a dish and pour out all but 3-4 tablespoons of bacon grease.

In the remaining grease sauté the onions and carrots for a couple of minutes. Then push them to one side and add the beaten eggs. Stir and cook the eggs just like you are making scrambled eggs. Once they have solidified, stir together with the carrots and onions.

Dump the rice on top of the cooked egg/veggie mixture.

Pour the soy sauce into the rice mixture and stir together until everything is completely coated and brown.

Start by adding 2 tablespoons of sugar to the rice and add the bacon too. Stir well to combine, then taste. If you think it’s the best thing you’ve tasted in a long time STOP!

If not, add one more tablespoon of sugar. You really do need to balance the soy and sugar to get the right flavor.

Serves 6-8.

Enjoy!