Fried Rice


3 c. instant rice, cooked according to package directions
6 slices bacon
4 eggs
1/8 t. pepper
3 T. canola oil
1 T. ground ginger
8 green onions, chopped
4 T. soy sauce

Cook bacon over medium heat until crisp in a wok (or large frying pan). Drain bacon. Keep 1 T. drippings in the wok. Cook green onion in the drippings for 1 minute. In a small bowl mix eggs and pepper–add to wok and cook over medium heat until set. Set aside cooked eggs on a plate and cut into thin strips.

In wok, add 3 T. canola oil and ginger. Cook 1 minute and add cooked rice and soy sauce. Stir until hot all the way through. Add egg strips and gently mix together. Serves 6-8

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Wonderful Cajun Rice


The day after Thanksgiving, my Chris’ mom often makes something completely “other” than turkey–Mexican, Cajun or Chinese.  It is a delightful tradition, I believe. Like any good Cajun, you could totally substitute whatever meats you have on hand–turkey, chicken, seafood.  We have friends from south Louisiana that used to just take what they had in the freezer and make a big ol’ pot of gumbo. 

1 bunch green onions and tops, chopped
1 lg. green pepper, chopped
3 ribs celery, chopped
1 T. canola (or olive) oil
1 lb smoked sausage link, thinly sliced
1/2 lb. ground beef (or turkey)
1/2 c. shrimp, peeled and cooked (or 2 cans chicken of the sea shrimp)
1 can Ro*tel diced tomatoes
2 boxes of Uncle Ben’s original long grain/ wild rice mixes
1 t. Worcestershire sauce
2 t. gumbo file

Sauté vegetables in oil. Brown sausage and beef. In large covered stock pot, combine all ingredients using Ro*tel as part of the water called for on both rice mixes (Rotel and water should equal about 2 2/3 cups). For thinner more soupy mixture, add another 2 cups of water. Cover and simmer approximately 25 minutes.

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