Ingredients

2 cups cooked long-grain rice ( cold )
4 slices bacon , cut crosswise into 1-inch pieces
1 tablespoon oil
1 onion , finely chopped
4 green onions , thinly sliced
2 stalks celery , finely chopped
4 mushrooms , finely chopped
1/4 cup green pepper , finely chopped
2 garlic cloves , crushed
1 egg , lightly beaten
2 tablespoons soya sauce
salt & freshly ground black pepper
Edna's Fried Rice is a classic Chinese-American takeaway dish. The dish was created to use up leftover rice and vegetables and has since become a popular household staple. The key to making Edna's Fried Rice is using cold rice, which allows the grains to dry out slightly and more easily absorb the flavors of the other ingredients. Best served on its own or as a side dish to protein, it is a perfect comfort food for any occasion.

Instructions

1.Heat oil in a large skillet over medium-high heat. Add bacon and cook until crispy. Remove with a slotted spoon and set aside.
2.Add onion, green onion, celery, mushrooms, and green pepper to the skillet. Cook for 5 minutes or until the vegetables are tender.
3.Add garlic and cook for 1 minute.
4.Add in the cold rice and stir until heated through.
5.Push the rice mixture to one side of the skillet and pour the egg onto the other side. Scramble the egg for 2-3 minutes, then mix it into the rice.
6.Add soy sauce, salt, and pepper. Stir it all together and cook until heated through for about 2-3 minutes.

PROS

Edna’s Fried Rice is a flavorful and nutritious meal.

It’s a great way to use leftover cooked rice and vegetables.

It’s gluten-free and can easily be made vegan by omitting the egg and bacon.

CONS

Edna’s Fried Rice can be high in sodium if too much soy sauce is added.

It’s not recommended for people with soy or egg allergies.

HEALTH & BENEFITS

Edna’s Fried Rice is a healthier alternative to takeout fried rice.
It’s loaded with vegetables which provide essential vitamins and minerals to support overall health.
The dish contains healthy oils from the bacon and egg which provide essential fatty acids.

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