JASMINE FRIED RICE
3 slices bacon
2 eggs, beaten
1 teaspoon minced fresh gingerroot (optional)
1/2 cup sliced green onions
1 cup finely chopped fresh mushrooms
3 cups cooked jasmine rice, chilled
1 tablespoon soy sauce
Cook bacon in large skillet over medium-low heat until crisp; drain. Remove 1 tablespoon bacon drippings; set aside.
Cook eggs in skillet over medium heat stirring until almost done. Push to side of skillet.
Return 1 tablespoon bacon drippings to skillet. Add gingerroot, onions and mushrooms. Cook until mushrooms are lightly browned.
Add rice and soy sauce; stir together until heated. Crumble bacon and stir into rice.
Makes 6 servings
Source: USA Rice Federation
3 slices bacon
2 eggs, beaten
1 teaspoon minced fresh gingerroot (optional)
1/2 cup sliced green onions
1 cup finely chopped fresh mushrooms
3 cups cooked jasmine rice, chilled
1 tablespoon soy sauce
Cook bacon in large skillet over medium-low heat until crisp; drain. Remove 1 tablespoon bacon drippings; set aside.
Cook eggs in skillet over medium heat stirring until almost done. Push to side of skillet.
Return 1 tablespoon bacon drippings to skillet. Add gingerroot, onions and mushrooms. Cook until mushrooms are lightly browned.
Add rice and soy sauce; stir together until heated. Crumble bacon and stir into rice.
Makes 6 servings
Source: USA Rice Federation
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