Fried Rice


  • Lots of pre-cooked rice – 12 servings
  • Butter – 1/4 – 1/2 c split
  • Soy Sauce – “taste” amount
  • Green Onions – bunches (6-8)
  • Bacon – pre-cooked, but not burnt – as much as a 1/2 pound – cut into pieces
  • 2 – 3 scrambled eggs
  • BIG skillet


  • Pre-cook rice, but do not let it get sticky and or mushy – hate that! Use rice cooker if you have one. If not just be cautious to not make icky sticky rice.
  • Finely chop green onions
  • Heat skillet to low-medium
  • Crack 2 – 3 eggs and set aside
  • Add enough butter to saute the green onions until they are soft – REMEMBER just like your socks that get eaten in the dryer, green onions disappear in the skillet.  So go big but don’t overcook
  • Then, add cooked rice and toss green onions with rice.  Keep tossing. If not enough butter to keep rice from sticking to pan, add a tad more
  • While stirring and tossing start to add soy sauce slowly until you taste and like the flavor. Don’t over “soy” it – a little goes a long way
  • Add the bacon that has been cut into pieces and mix again stirring all together
  • Now comes the cheating fun…..Move all the rice mixture to the perimeter of the skillet creating an empty circle in the center that has no rice or any of the other ingredients
  • Increase the heat to medium high and add butter to the emptied center
  • Once butter is hot and slightly bubbling add the eggs and scramble them quickly while they are cooking in the skillet.  Keep scrambling until done. Should only take a few minutes.  Don’t want to burn or overheat the rice mixture – Just saved yourself cleaning another skillet – Hooray
  • Turn heat down and mix center scrambled eggs in with the rest of the ingredients
  • Fried rice at its best and easiest


Subtract bacon or use turkey bacon. Add carrot pieces, peas, pieces of broccoli, pea pods…. This is a “play with it” recipe.  The reason we make so much is because we not only eat the rice as leftovers, but sometimes add pieces of pork and chicken – just like last night.

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