Reviewed: Apr. 19, 2007

Not the greatest, but this rice was pretty good.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Apr. 18, 2007

Excellent! The family loved it! I cooked the rice the day before and kept it in a freezer bag in the 'fridge. Really made it easy to work with. Didn't use the bacon, but I did use the bacon grease... my kids ate the bacon while waiting for dinner. Absolutely a keeper!

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Shira

Cooking Level: Expert

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Reviewed: Apr. 12, 2007

Very good recipe that I've used numerous times and always get rave reviews. I never add the peas since I don't eat them and I generally substitute white onion for the green onion since I normally do not have the green on hand. Even with these changes, the dish is still delicious. If I want to make it a complete meal, I'll saute some cubed, boneless chicken breast and toss them in after finishing the rice recipe.

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CNCETD

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Apr. 2, 2007

This was good. It was a nice change from ordering in.

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Jody

Cooking Level: Intermediate

Living In: Clinton, Indiana, USA

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Reviewed: Apr. 1, 2007

Ohmigosh!!! Soooooo good! I can't wait for my daughters to come home from college so I can make this for them! They are fried rice afficionados and luv luv luv bacon in anything! I didn't use quite the amount of peas called for, the dish needed NO salt OR pepper, used a bit more soy than was called for and added in some bean sprouts. This is definitely a big, huge keeper!!!! I made a few minor, minor changes...I used 2 "boil in bags" of white rice and after boiling them, I refrigerated them for a few hours before making this. I didn't do the whole egg flippy thing. Instead, I just scrambled the eggs in a wok and took them out while they were still just a bit runny.

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LROHNER

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Wallingford, Connecticut, USA

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Reviewed: Mar. 23, 2007

I made this easier by using leftover rice from the fridge (I always cook too much anyway), a cup of frozen vegetables mix (thawed in the micro for 10s) and frozen precooked bacon from the freezer. I used sesame oil for a more Asian flavor, and added a red bell pepper. Cooked the pepper and green onions in the oil, added soy and teriaki sauce (about 2T each), then the rice, bacon and veggies. At the end I added two beaten eggs (uncooked), and cooked for another 2-3 mins. It was so easy and fast. Eating it right now, very tasty.

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kambri

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2007

The first word that comes to mind is WOW! This is so simple and easy. The only change I made was instead of just frozen peas I used a mixture of peas and carrots. I will make again soon. A+

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TWEETIE147

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Reviewed: Feb. 25, 2007

good, needed more soy sauce..

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ASHLEYBEGOOD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 15, 2007

A Keeper!

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CHARLENE333

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Reviewed: Feb. 10, 2007

I also used cold rice and think that it worked better. But it was really good. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 15, 2007

I use this recipe as a base for the fried rice I make. As other reviewers have noted, rice cooked in advance seems to be preferrable but fresh rice is fine too. I don't put bacon in ours but do use 2 TBLS of bacon grease in addition to the oil. I also add the raw eggs on top of all my ingredients and cook until everything is shiny and the egg is done. We like this recipe best with chopped shrimp but I have also used chicken. I use frozen peas but this is a very versatile dish and you could use almost anything you like in it. We have it about once a month as a main dish and then use the leftovers as a side with other meals. It's a favorite in our house.

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Claire

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Reviewed: Jan. 10, 2007

I had forgotten to take meat out of the freezer for dinner today, but had bacon in the fridge. I found this recipe via ingredient search using bacon and rice. Since I am a lacto-ovo vegetarian, and the rest of my family isn't, I try to make recipes that I can make without the meat, and just add it in after my portion is removed. This one worked perfectly in that respect! What I did different: Used ~5tb EVOO in place of the bacon drippings, used a pack of peas and pearl onions I had in the freezer, omitted the green onions as I didn't have them on hand, and lastly, waited until I had mine out to stir in the cooked bacon. It came out pretty good. My husband loved it, and wants it again soon. It worked out nicely for my vegetarian needs, and tasted better than so-so, but not amazing. Because of the 2 main factors (husband, and veg accomodating) I give it a 5 star rating. Thanks for getting me out of my dinner bind tonight!!!

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RAZBERISWRL

Cooking Level: Expert

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Reviewed: Dec. 30, 2006

This was a great recipe, the whole family loved it. I was a little weary about the bacon but I used it and it really added to the flavor. I will be making it again soon.

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katiedel

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Reviewed: Dec. 28, 2006

This was fabulous! I've never made fried rice before but per reviews, I used cold rice I'd made earlier in the day and added some leftover steak cut in thin slices. I did not however, cook in bacon grease which I know would've been excellent, but just used a couple tablespoons of peanut oil instead to save calories. Very flavorful and I thought it was the perfect amount of soy sauce, thanks!

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ELLENEJ22

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Reviewed: Nov. 17, 2006

It is a very nice recipe and the bacon makes it very tasty

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abyrne22

Cooking Level: Intermediate

Home Town: Lisbon, Lisboa, Portugal

Living In: Naples, Campania, Italy

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Reviewed: Nov. 6, 2006

Excellent dish. I'll try some other suggestions and add shredded chicken. Omitted the bacon, but DID use bacon drippings as specified - great flavor. Added diced carrots.

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MAD4CUISINE

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Nov. 6, 2006

This is a FANTASTIC recipe. Soooo delicious!

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ERINXMAS

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Oct. 24, 2006

This was good. I omitted the bacon, and took other reviewers suggestions on cooking the rice, and refrigerating it for a few hours. I agree with others that it's much easier when the rice is cold. Thanx for sharing!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 23, 2006

I just made it and it came out really good. I used 7 bacons, added in 1/4 C of cooked shredded chicken (leftovers) and didn't need to add the extra 2 tsp of oil. I also drizzled in a tsp of worchestershire sauce, and 2 TBSP of chopped celery and hmmm... it's really nummy.

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The_Martins

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Oct. 3, 2006

This was amazing! I did however, do some alterations. I used a "fattier" turkey bacon, instead of pork bacon. Make sure you use a turkey bacon that has SOME fat. I also added carrots and celery. This dish is AMAZING! I will make again!

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