Roxane’s Traditional Fried Rice

 

4 Tbsp canola oil

3 eggs, lightly beaten

2 Tbsp garlic, finely chopped

2 Tbsp ginger, finely chopped

1 bunch scallions, chopped (keep white part & green part seperate)

4 strips of cooked bacon, crumbled

5 cups cooked cold rice

2 Tbsp soy sauce

1/2 Tsp white pepper

Salt to taste

 

Heat wok over high heat. Add 2 Tbsp oil and swirl to coat pan. Add eggs (they'll puff up). Let set 5 seconds. Push eggs towards the center. Flip. Cook another 5 seconds. Remove from pan. Break egg into pieces with spatula. Set aside.

 

Add remaining oil to pan. Add garlic & ginger. Stir fry until soft - about 2 minutes. Add bacon, white part of scallions, rice and heat thoroughly. Add soy sauce, pepper, reserved eggs. Toss.

 

Garnish with green part of scallions.

 

I like to add whatever vegetables sound good to me. I cook them at the same time I cook the garlic and ginger. I like my veggies crisp, so I don't cook them for very long.