Here’s an easy riff on Chinese take-out fried rice. The addition of some crisp-crunchy slab bacon adds texture and a slightly smokey flavor to the rice. You can add your protein of choice to this basic fried rice recipe, or if you want to kick-it-up-a -notch, serve it topped with Sweet and Spicy Shrimp for a tasty new version of Shrimp Fried Rice. Enjoy!

Chinese Style Fried Rice
Serves 4
Ingredients:

• 4 cups left-over, or cooked and cooled long-grain rice

• 2 garlic cloves, minced

• 2 teaspoons grated fresh ginger

• 2 large eggs

• 2 tablespoons vegetable or canola oil

• ½ cup chopped onion

• ½ cup cooked fresh or thawed room-temperature frozen peas

• ¼ cup diced carrot (about the same size as the peas)

• 2 scallions thinly sliced, white and green parts separated

• 1 tablespoon dry sherry

• 3 tablespoons soy sauce

• 1 teaspoon oyster sauce (optional)

• 2-3 tablespoons slab bacon diced to ¼ inch

Preparation:

1. Beat one of the eggs in a small bowl with a pinch of salt.

2. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, using a rubber spatula, roll up and slide the egg onto a plate. Cut into thin strips and set aside to use as a garnish.

3. Add a tablespoon of oil to a hot wok or large non-stick skillet over medium-high heat. Swirl the oil until it shimmers.

4. (Optional) Fry the diced bacon until crisp; remove and set aside.

5. Add the carrots and onion and sauté for 1-2 minutes; add the ginger, garlic, and peas and continue to cook, stirring occasionally, until the carrot and onion are crisp-tender, 1-2 minutes. Add the sherry and mix until most of the moisture has evaporated.

6. Move the vegetables to one side and pour in the remaining egg whisked; stir to scramble the egg and then mix with the vegetables.

7. Add the thin-sliced white parts of the scallions to the vegetable-egg mixture and mix well.

8. Immediately add the rice, soy sauce, and oyster sauce (if using), and stir everything, breaking up any clumps of rice, until well combined.

9. Fry for another 3-4 minutes pressing down on the rice and scooping it over 3 or 4 times until the rice is hot and beginning to crisp on the bottom. Add the bacon and stir to mix well.

10. Garnish with the sliced strips of egg and thinly sliced green parts of the scallions.

Wine pairing: although beer is a traditional beverage to serve with this dish, a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement the fried rice.