Bacon Fried Rice

Bacon Fried Rice

1. 500 grams of rice overnight.

2. Bacon (both raw and cooked) is 50 grams diced, and it can be replaced with ham when there is no bacon.

3. Three eggs

4. The ingredients are not particular, any leftover leftovers at home can be fried in.
I use green and red peppers, hang peppers and green onions (the amount can be more or less).
You can also use green beans, carrots, cucumbers, garlic sprouts, shiitake mushrooms, onions, tomatoes, etc. Unripe ingredients like green beans, carrots, garlic sprouts, etc., which must be blanched in advance.

5. Scrambled eggs

6. Slid and scooped out for spare

7. Raise a pot, put an appropriate amount of oil, add diced bacon and stir-fry over medium heat.

8. Stir out the fat of the bacon and add the ingredients.

9. Stir fry properly and fry the ingredients well.

10. Change to low or low heat and add rice.

11. Stir fry for a while, until every grain of rice is separated.

12. Add eggs and appropriate amount of salt (the salt should be used sparingly, because it's best to pour a little bit of flavor when you eat it).

13. Stir fry evenly

14. When it comes out of the pot, it's drenched with a bit of flavour, and served with Sichuan kimchi. . . . . .

Tips:

1. The ratio of steamed rice: the rice used for frying should be a little harder, the weight ratio of rice to water is 1:1.1; if it is boiled and eaten directly, the weight ratio of rice to water is 1:1.15
2. Before steaming the rice, you should repeatedly rub the rice water with your hands, soak it for another hour, put it in the rice cooker, and select the fine cooking mode, so that the steamed rice is particularly fragrant.
3. After the rice is cooked, let it cool and scatter it with your hands. The scattered rice is easy to fry.
4. When frying rice, use low or low heat to avoid sticking the pan to fry.