I was about to post a similar recipe to this when I noticed your entry. I learned this recipe in my Home Ec class all the way back in middle school and I've cooked it ever since. Here are some important modifications I've learned that will solve some complaints about flavor problems.
1. Cook the peas separately and set them aside.
2. Cook the bacon in the pan, remove the bacon, and crumble. Leave the bacon grease in the pan.
3. Add ONIONS! I don't measure, just use common sense and add a proportional amount, chopped.
4. Fry the onions right in the bacon grease until they start to turn clear and slightly browned. Then add the (raw) chopped carrots and cook those for a few minutes.
5. At this point, I shove everything to one side with a spatula and cook the eggs right in the pan on the empty side. Less pans to deal with later and it's easy/fast. Scramble them in a separate bowl first, then pour in the pan.
6. Once the eggs are scrambled and chopped up, add the peas, bacon, and rice.
7. I don't measure the soy sauce I use, but it’s probably more than 2 tbs. I pour on until everything is well coated. This way you don't need to add salt - the soy sauce takes care of that.
Hopefully these suggestions help. It's not authentic fried rice but it tastes awesome. I used to use vegetable oil but the bacon grease is already there and it tastes great (if a bit unhealthy... ah well).
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