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FRIED RICE - Darlene LeMoine-Richards
3 cups cooked rice
4 slices bacon
3 eggs
1/8 tsp pepper
3 tbsp oil
2 tsp gingerroot
10-12 oz pkg cooked shrimp, deveined, detailed, thawed
8 green onions
1 tbsp soy sauce
Cook bacon until crisp and drain, keeping 1 tbsp bacon grease.

Beat eggs and pepper with fork. Pour 1/3 egg mixture into wok, tilt so eggs cover bottom and cook until set (1-2 minutes). Remove eggs, rool up and cut into thin strips. Repeat with remaining egg twice.

Put oil and ginger root in wok. Cook and stir 1 minute. Add rice and cook and stir 5 minutes. Add crumbled bacon, cooked shrimp, chopped onions, eggs, and soy sauce. Stir and heat thoroughly.