By Julia Westhoff
I’ve mentioned my dear friend Jamie Wu before. Her parents owned a Chinese restaurant and when we were in college she would occasionally surprise us with her world famous wontons and fried rice. Several years ago her level of awesomeness reached a new high when she won a camper on The Price is Right. She detests camping and sold the thing immediately — but still, wow. The sky’s the limit with that girl.
But I digress. I’m here to talk to you today about fried rice, shawneemissionpost.com style. This recipe takes what I learned from Jamie Wu, swaps the white rice out for brown, and throws in a good deal more veggies. It’s super easy, super kid-friendly, and flexible with whatever you’ve got around the house. And of course, the price is just right!
2 cups brown rice
4 cups water
1/2 onion, diced
1/2 cup diced carrots
1/2 cup frozen green peas
1/2 cup broccoli florets
4 strips bacon, diced
2 tablespoons vegetable oil
Soy sauce to taste
sesame oil, to taste (optional)
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until done.
2. In a small saucepan, boil carrots and broccoli in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Cook bacon. Pour in oil (if necessary, otherwise use bacon grease), then stir in onion and cook until fragrant and translucent, about 3 minutes. Add carrots, broccoli and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.