Pork Fried Rice

4:05 AM

Here's something really neat to share with you - not only is my husband stationed in Japan, but my brother-in-law is also stationed here at the same base! Pretty cool, huh? We don't see much of him though because he is always with his gorgeous girlfriend, and I'm sure he'd rather be hanging out with her than our strange little gang. I don't blame him.

He was the one that inspired me to try making fried rice at home. I'm not a big fan of homemade Chinese food, probably because my experience of the stuff is the "La Choy" stuff my mom used to buy and make, and its just not the same as real Chinese food. A while ago my husband told me that his brother made some fried rice and I guess he brought him some to work, and my husband said it was the best fried rice he's ever had in his life. That really blew me away, so I had to find out what his secret was. The next time I saw Sonny (the BIL), I told him I would sit on him if he wouldn't tell me what the heck he did to make fried rice so good, and he told me that he had a secret ingredient. His girlfriend Lily is Indonesian, and I guess there is a special Indonesian soy sauce that is thick and very sweet, and that is what he used to make it. He promised that he would have Lily buy some for me, and boy was I excited the next time he came to my house bearing this bottle of yumminess!

I'm not sure if "sweet soy sauce" would be easy to find stateside, but I'm sure if you can't find it in a megamart, perhaps an Asian market may do the trick. I took a picture of the stuff being poured - its very potent, sweet, and thick - its almost the consistency of chocolate syrup. I've made the mistake of using this stuff once before on plain white rice to season it up like I do with plain soy sauce and it was way, way to sweet and powerful for me. When I made tonight's fried rice, however, I used about an equal mix of soy sauce and Indonesian soy sauce. Making the rest of the dish was pretty straight forward and simple (though I never would have thought to use bacon, but it was really good). My family tore this dish up and I thought it was just amazing. I asked if it was just as good as what his brother made, and he said it wasn't as good as his, but it was pretty darn close. I used a recipe I found on tastykitchen.com, and though I will ask Sonny to write down what he did to make his fried rice, the recipe I used tonight is definitely worth several encore appearances.

Pork Fried Rice
Serves 4

1 cup dry rice, prepared and cooled
1 pound bacon
2 whole eggs
1 cup frozen peas and carrots
4 tablespoons soy sauce (use half sweet soy sauce if you can find it)
1 teaspoon garlic powder

1. Cut the bacon into small pieces before frying. Fry bacon on medium high heat. After cooked, discard most of the grease, saving about 1 tablespoon of grease in pan.

2. Scramble the eggs in separate bowl. Move bacon to the sides of the pan. Pour the eggs into the middle of the pan. Scramble and cook eggs.

3. Add cooled rice and frozen peas and carrots and soy sauce to taste - enough to give it some color. Sprinkle in garlic powder. Keep frying and stir occasionally until heated through.

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