Fried Rice
Recipe by Helen Dollaghan, from the Aug. 31, 1969, edition of The Denver Post. Serves 6-8.
Ingredients
1 cup regular rice
6 slices lean bacon
4 medium green onions or scallions, sliced
1 can (3 ounces) sliced mushrooms, drained
2 eggs, beaten
4 tablespoons soy sauce or to taste
Salt and pepper to taste
Directions
Cook rice according to package directions. Set aside to cool, fluffing with fork occasionally. Fry bacon until crisp in 8-inch skillet. Remove bacon from skillet, drain and crumble. Drain off bacon drippings and reserve. Return about 3 tablespoons of drippings to skillet, heat. Saute mushrooms and onions until onions are transparent. Remove onions and mushrooms from skillet.
Add enough bacon drippings to cover bottom of skillet. Heat and add eggs. Cook eggs over low heat. Lift edges with pancake turner, and tilt skillet to permit uncooked egg to run to the bottom of pan, omelet fashion. (This idea is to keep eggs in large pancake shape.) Remove egg “pancake,” and cut into strips.
Add more bacon drippings to cover bottom of skillet. Add rice. Cook over moderately low heat, stirring frequently, until rice is golden. Add crumbled bacon, onions, mushrooms, egg strips, soy sauce, salt and pepper. Mix gently but thoroughly. Cook, stirring occasionally, until heated through.
