This is more like American homestyle, not Chinese-resaurant style: Break up the lumps in the cold rice with your hand; set aside. Prepare other ingredients before cooking. Mix the soy sauce and wine in a small dish. Fry the bacon in a wok on high heat until nearly crisp. Remove most of the fat, leaving ~2 tbsp or less. Add the onions and fry with bacon until soft and golden. Push the bacon/onions to the side and scramble the eggs in the fat at the bottom of the wok. Add the rice and mix everything together until rice is hot. Sprinkle with soy sauce/wine and pepper and stir to mix. Note: I like how this works with long-grain better than short-grain rice. HAMILTON@GL.UMBC.EDU (DIANA HAMILTON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 4|
|Calories from Fat: 342 (51%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 566.8mg||174 %|
|Sodium 727.4mg||25 %|
|Potassium 380mg||10 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 51.3g|
|Protein 26.7g||38 %|
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Calories per serving: 667
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