Fried Rice

What should I do with left over steamed rice? My mom freezes and uses it later meals, something I do as well. It’s a great way to avoid food waste and allows for quick rice preparation for a future dinner. Just reheat, fluff with a fork, and serve.  But I stumbled across a recipe that uses steamed rice that has to be prepared 24 hours before hand.  Wow.  A recipe for me and my frozen rice.  This couldn't be more perfect for me and my rice loving husband.

Okay, I was supposed to use steamed rice that had been cooked and refrigerated 24 hours before using it as an ingredient in fried rice, but I used my frozen variety instead.  No mushy rice.  In fact, it couldn't have turned out more perfectly.  It was delicious.

Fried Rice
recipe from “Blue Ginger,” by Ming Tsai
printable version of this recipe

3-4 slices of bacon, cooked and crumbled
1-2 tablespoons canola oil
3 cloves garlic, minced
2 tablespoons ginger, grated
1-2 green onions chopped—divide white from green
4 cups cold rice—made at least 24 hours ahead of time and chilled
2-3 eggs
2-3 tablespoons soy sauce, to taste
½ teaspoon white pepper

Cook bacon until crisp in a large skillet; drain on paper towels and crumble.

Remove all but 1-2 teaspoons bacon grease from skillet; add canola oil to the skillet. Return skillet to medium heat and sauté garlic, ginger, and white pieces of onion. Add rice, bacon, green pieces of onion, soy sauce and pepper; mix well.

Coat a separate skillet with non-stick cooking spray and cook scrambled eggs. Add cooked egg to rice. Taste and re-season with pepper or soy sauce as needed. Garnish with chopped green onion stems.