Directions

• Cooked and Chilled Rice
• In a medium sized sauce pan, bring 2-3/4 cups of water to a boil.
• Add 1 tsp salt.
• Add 1-1/2 cups rinsed, and drained uncooked rice.
• Cover and reduce heat to a low simmer.
• Cook 15-18 minutes.
• Fluff with fork.
• Replace lid and let steam for 5 minutes.
• Remove lid, and let rice come to room temperature.
• Put rice into a covered container, and store overnight in the fridge, until needed for fried rice.
• Bacon Fried Rice
• Fry bacon in a large skillet over medium-high heat, until crisp and brown.
• Use a slotted spoon to transfer bacon to plate with a paper towel, set aside.
• Wipe pan out with a paper towel, and heat one tbsp. of oil.
• Add the eggs and scramble until fully cooked.
• Transfer to the plate with the bacon and keep warm.
• Heat remaining oil in the pan.
• Add onion to pan, cook until tender (about 3-4 minutes).
• Stir in garlic, cook for an additional minute until fragrant.
• Add in the cold rice and peas and carrots blend, cook for 3-4 minutes until rice begins to soften.
• Add the eggs and bacon back into the pan.
• Stir in soy sauce, oyster sauce, butter, sesame oil, and Hoisin sauce, cook for 1-2 minutes, stirring to melt butter and heat through the rice.
• Garnish with green onions and toasted sesame seeds, enjoy!