I got this recipe from my aunt Linda.
- 1 egg beaten
- 2 slices bacon
- 1/3 cup green onions (white and green portions) , sliced
- 1/3 cup celery or water chestnuts
- 1/4 cup frozen peas thawed
- 2 cup cooked rice cold
- 2 cup chicken breasts cooked (can sub other meats or mak
- 1 can baby corn
- 1/2 cup carrots shredded
- 3 tbs cooking oil (if bacon not used)
- 3 tbs soy sauce
- Carbohydrate 36.4862166666667 g
- Cholesterol 127.355 mg
- Fat 19.7622416666667 g
- Fiber 1.26020832101504 g
- Protein 33.6006 g
- Saturated Fat 3.61557416666667 g
- Serving Size 1 1 Serving (313g)
- Sodium 821.601666666667 mg
- Sugar 35.2260083456516 g
- Trans Fat 1.80112833333333 g
- Calories 467 calories
Step-by-step
- Cook bacon (if used) and reserve grease.
- Fry onions in oil from bacon (cooking oil if bacon not used)
- Add peas, water chestuts/celery, and baby corn.
- Add rice and soy sauce.
- Add beaten egg and heat.
- Stir in meat and cook 5-6 minutes on medium high heat until heated through.
- Serve promptly.
Cold cooked rice is the structural engine behind any successful skillet preparation. Starch retrogradation occurs during chilling, allowing the gelatinized amylose and amylopectin molecules to recrystallize and firm up. This physical change prevents the grains from absorbing too much moisture and turning gummy when introduced to high heat. Using freshly cooked grains introduces excess surface water, ruining the dry, distinct separation required for proper frying. Thoroughly chilled grains separate readily under a spatula, ensuring every individual piece achieves proper contact with the hot metal surface.
Ideal Meal Companions
Balanced dining traditions across East Asia pair starch-heavy skillet preparations with high-moisture, savory counterpoints. Steamed or lightly blanched leafy greens tossed in garlic and sesame oil provide a bitter, fibrous contrast to the rich starches and proteins. Brothy soups, particularly clear vegetable consommés or clear egg-drop broths, reset the palate between bites of seasoned grains. Acid-forward pickles, such as quick-brined cucumbers or daikon radishes, pierce through the rendered fats from the bacon and cooking oils.
Storage and Reheating Mechanics
Leftover portions remain safe in a sealed container kept below 40 degrees Fahrenheit for up to three days. Rapid cooling is essential; spread the hot grains onto a shallow baking sheet for 15 minutes before refrigerating to bypass the bacterial danger zone. Revive refrigerated grains by sprinkling two tablespoons of water over the surface before covering and heating on medium power in a skillet for 4 to 5 minutes.
