It doesn't look as though i'll be able to fix my blog. It'll have to stay the way it is. I can't get my header picture back, my post titles are still freakishly huge and I'm sick of the whole thing! I guess what matters is the content, right? So here's some good stuff: another notebook and some food porn.
Papery goodness for a new friend.
2 eggs, beaten
3 T oil
3 strips bacon, cut into 1" pieces
1/2 cup cooked meat, diced (pork, chicken, shrimp or ham)
1 small onion, diced
1 c bean sprouts
3 c cooked, long-grain rice
2 - 3 T soy sauce
1 green onion, chopped
Heat 1 T oil in the wok and scramble eggs. Remove and set aside.
Fry bacon in wok until most of the fat is cooked out. Drain off excess fat and replace with 2 T oil.
Add cooked meat, onions and bean sprouts. Stir fry about 1 minute.
Add rice and soy sauce. Fry until rice is hot, turning temperature down if necessary.
Add eggs and green onions as garnish.
This is a dish we've made often and copying the recipe here I see we've tweaked it plenty. We do it by the boatload - 12 cups of rice, a pound of bacon, lots of meat, less bean sprouts and we use some of the bacon grease for extra flavor. You could add peas and carrots if you wanted. Either way, this dish is D-lish. Try it. You'll like it!
Recipe from Enjoy Chinese Cuisine by Judy Lew