Granny Yvonne’s Fried Rice

And so, I return to gloop in a bowl. This recipe is kind of absurd; it’s the 50’s housewife version of fried rice, and deeply inauthentic in any sort of Chinese fashion, but it’s much better than the ingredient list would make one think. (It is technically authentic in that it is in fact rice that has been fried.)  I know the ingredients list is kind of bizarre, but seriously, try this. It makes a great post-drinking snack if you have leftover rice!

Granny Yvonne is not my grandmother. I was fortunate enough to meet her on a trip to visit a friend when I was in college, and she was kind enough to send me this recipe after I raved about it. She is an amazing lady and I’m thrilled to share her recipe.

Granny Yvonne’s Fried Rice

3-4 c. leftover rice
4 slices bacon, chopped into 1/2″ bits
2 eggs
1 packet French onion soup mix
1-2 Tbsp. molasses
2-4 Tbsp. soy sauce

Optional additions that are tasty:
1-2 ribs celery, thinly sliced*
1-2 carrots, shredded*
1 small onion, diced*
1/2 c. frozen peas
1 c. chopped leftover chicken/pork/beef
~1 c. teeny shrimp

Snip the bacon into a large pan and brown over medium heat (I use kitchen shears to cut the bacon, way easier and you don’t dirty a cutting board). Remove it to drain, turn the heat up and crack the eggs into the pot, stirring vigorously so they scramble and the curds are small. Add the rice and break it up so it gets coated with oil and a bit of egg itself. Once the rice is broken up and warm through, sprinkle in the French onion soup mix and stir a whole bunch so it’s evenly distributed. Pour in the molasses and the soy sauce, stir vigorously and taste — you’re looking for a sweet/salty balance you like. If it’s not flavorful enough, add both more soy and more molasses; if it’s too far to sweet, add more soy; and if it’s too salty, add a bit more molasses.

*cook with the bacon. Also I don’t think celery or carrots are tasty but other people seem to like them.

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~ by iliadawry on 17 July 2012.

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