1) 6 cups of refrigerated cooked rice from the day before.
2) 4 eggs
3) 3 green onions
4) 1 whole Spanish onion
5) 4 whole carrots
6) 1/2 lb. green peas
7) 1/2 lb. Bacon
8) 1/2 lb. Ham
9) Ginger Powder
10) Onion Powder
12) Soy Sauce
Step 1- First, slice a partially frozen 1 lb. package of bacon in half. Remove the slices and place them side by side in a pan. Place the pan of bacon into a preheated oven at 325 deg. F, until brown. Remove bacon and allow to cool. After cooling, break up bacon into small pieces (like the size of a nickel). Slice 1/4 in thick cooked ham into pieces, the same size as the bacon.
Step 2- While the bacon is baking. Steam or boil carrots for 15 minutes (or until al dente). Next, cut carrots length wise. Cut carrots length wise again at a right angle. You should see a cross as you view the carrot from the top. Now, cut side ways, making 1/8 in slices. You should get 4 pieces per slice. Repeat this procedure for the other 3 carrots. Once completed, place in a bowl and add the peas.
Step 3- Take your 4 eggs and vigorously stir and mix them together in a small container. Add a couple shakes of ginger powder (not too much) and a couple shakes of onion powder. Add a few sprinkles of salt. Slice your green onions so that they look like tiny little cylinders with holes in the middle. Include some of the white portion of the green onions, as well. Now, place a palm full of the green onions into the egg mixture.
Now, wait and take a break, until the bacon is done.
Step 4- After the bacon is done, pour some of the warm (not hot) bacon grease (a thin layer) into a warm Wok. Increase the heat under the Wok and slowly add the egg mixture. Slowly roll egg mixture from side to side every few seconds or so. When you observe the egg turning yellow at the bottom, that's a sign that you should get ready to slowly roll the egg some more. The eggs should have a flat appearance with a few green onions scattered throughout. Remove thoroughly cooked eggs from the Wok and place upon a plate. Make a few slices thru the eggs while they're sitting upon the plate. You should have about 10-12 egg slices.
Step 5 A- Clean Wok and mildly reheat it. Pour about an eighth of a cup of bacon grease into the Wok. Take your Spanish onion and dice it up into small pieces. Now, increase the heat under the Wok. Once the Wok is sufficiently hot, add the onion and stir for 2 minutes. Next, add 3 cups of rice and stir for 2 minutes. Now add half the bacon, half the ham, half the carrots, half the peas, and half the eggs. Stir the contents of the Wok for 2 more minutes. Add a few splashes of Soy Sauce and pour Wok contents into a clean pot.
* Step 5 B- Clean Wok once again and add the same amount of bacon grease. Repeat process in Step 5, starting with frying the diced Spanish for 2 minutes, the remaining rice for 2 minutes, the carrots, the peas, the bacon, the ham, and the eggs, all for another 2 minutes together, while adding a few more splashes of Soy Sauce. For a total of 6 minutes. Now, pour remaining B-contents of Wok into the pot to join the A-contents.
Flash fry the remaining green onions for 20 seconds and garnish over the Bacon & Ham Fried Rice.
Serve hot immediately with a cold glass of Mango Juice.
I always screw up fried rice im not sure what my mistake is but thee rice don't come out right
The key is not to allow the rice to absorb too much moisture. Therefore cook most of the moisture out of the rice under low heat the day before. Placing it in the refrigerator all night afterwards, also helps. Make certain that you have a thin layer of hot oil in the Wok prior to placing the rice in there. As soon as you pour the cooked rice into the Wok, immediately begin to stir with a wooden spoon. That's it!
On cooking rice:
1 cup rice to 2 cups water ....Always a 1 to 2 ratio
Add a dash of salt and cover
Cook under low heat
Once rice is done, remove the cover and allow moisture to escape for just a few minutes. Don't Scorch!!!