March 22, 2015

Ham Fried Rice

My son, daughter-in-law, and grandson ate lunch with us recently.  My daughter-in-law mentioned she has a co-worker from China.  She and my son told us that the Chinese diet doesn't include cheese or potatoes (two of my favorites) but does include a lot of rice.

This conversation made me think of my recipe for Ham Fried Rice.   I haven't made it in quite awhile.  I really like rice, and yet seldom fix it.   This, too, is a recipe my mother made often when I was growing up.  I also remember her making rabbit and rice.  I think this was a favorite of my dad's.  My favorite was when she made rice for breakfast.  Just Minute Rice with milk, sugar and cinnamon.  You can't beat it!!

Ham Fried Rice is an all-in-one skillet meal, or can be served as a side with a grilled steak. 

Try it.  You won't be sorry.

Ham Fried Rice

5 slices of thick-cut bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup fresh sliced mushrooms
1 clove of garlic, finely chopped
1 large whole egg
1 1/2 cups of water
2 cups of Minute Rice

Fry sliced bacon in a large skillet.  After bacon is done, take it out of skillet and set it aside on paper towels to drain.  (Depending on how much fat is rendered from the bacon, you will probably want to pour some out of pan).  Add in onion, celery, mushrooms, and garlic.  Sautee the vegetables until soft or if you prefer, for a shorter period of time for them to be crunchy.    Stir in chopped ham.  Add 1-1/2 cups of water to skillet and bring to a boil.  Add 2 cups of Minute Rice, turn off heat, and cover skillet with a lid for five minutes.  After five minutes, remove lid and stir rice mixture.  Cut up and stir bacon in at this time.  Make a well in the middle of the pan and break one large egg into the rice mixture.  Let egg begin to cook, and then stir it into the rice.  Serve with soy sauce.

Other ingredients you can use for this recipe are green pepper, frozen peas, water chestnuts, or whatever your heart desires!

Serve to family and friends.  They will thank you for it!


No comments:

Post a Comment