Today I want to share a recipe from an old friend from high-school. Dawn Billings sent me her Mom's recipe for Pork Fried Rice. While it isn't exactly traditional, how can anything with a whole pound of bacon be bad? Right?
The only changes I've made from Dawn's original recipe is including an actual amount for the onions, as she was a bit too non-committal in the original (quote: use as much as you want) and her addition of the water chestnuts, which weren't in her Mom's original recipe. Can't wait to make this myself...
Carol Jean's (Pork) Fried Rice
by Dawn Billings, Bloomington, IL
3 cups prepared Minute Rice (better if it's made ahead & allowed to cool)
1 lb. bacon cut into squares
1 large onion, chopped fine
1 can water chestnuts, drained and chopped
1 lb. leftover pork roast, diced (or chicken or ... nuttin')
Soy sauce & pepper to taste
Fry bacon in wok until crispy. Set aside to drain. Saute onion in bacon grease. (ssshhh!)
Add rice. Cook through.
Add soy sauce & pepper
push rice to sides & add meat to heat it through
Stir all together
Push rice to sides again & add eggs to wok. Scramble eggs.
Stir all together again.
Crumble bacon & put on top.