FRIED RICE

This recipe joined the family in the year of our Lord, 1988. I was taught this recipe by my Uncle Tamzi (who happens to be half Japanese and half black) while I was Germany. This dish was originally served for breakfast with no vegetables. I took the recipe, added the carrots and broccoli, and "stapled it".

When I brought the recipe back from Germany, both my Mom and my Dad added their own twists, so they have their own versions.

Yields 6 servings

Ingredients:

• 3 Cups Long Grain White Rice

• 1 Large Skillet or Wok

• 1 Sheet of Paper Towel

• 2 Cloves of Garlic

• 1/2 Cup White Onion

• 3 Stalks Green Onion

• 4 Carrots

• 2 Broccoli Crowns

• 2 Tsp Olive Oil

• 6 Pieces of Bacon

• 3 Whole Eggs

• 1 Tbsp of Milk

• Soy Sauce (or to taste)

Step 1: Cook rice according to the package instructions.

Step 2: Chop the green onion, dice the white onion, and mince the garlic. Slice the carrot into 1/8" thick pieces. Cut the broccoli florets from the stem.

Step 3: Trim the fat from the bacon, leaving only the meat. Cut into bite size pieces. Because you trimmed the fat, you will need a bit of oil to cook the bacon. Heat pan to medium-high heat and add the olive oil. Cook the bacon until brown, stirring occasionally.

Step 4: Add white onion and garlic to the pan and sauté 2-3 minutes. Push the bacon to the side of the pan, lower the heat to medium. Wipe excess oil from the pan using a paper towel.

Step 5: Quickly crack and beat eggs and milk together with a fork. Pour egg mixture into the pan and gently fold until cooked through. Mix the eggs and bacon together.

Step 6: Add all of the remaining veggies and heat through, mixing thoroughly.

Step 7: Add soy sauce to the mixture until all ingredients are coated. Remember to add the soy sauce a little at a time so you don't over sauce the mixture.

Step 8: Add cooked rice and continue to stir until the rice is coated with soy sauce.