Fried Rice

Who Knew Rice Was So Versatile?

Everythinig-but-the-kitchen-sink Rice

Fried Rice, serves 6

2 cups cooked brown rice
6 slices bacon
8 oz. steak, thinly sliced
12 large shrimp
8 oz. chicken breast, diced
3 eggs
3 medium carrots, diced
½ cup broccoli, diced
½ cup peas
1/3 cup bean sprouts
1-2 tbsp sesame oil
2-3 tbsp soy sauce
1-2 tbsp vegetable oil

In a large skillet or wok, heat the sesame oil and add bacon.  Cook bacon and push to the side of the pan.  Add steak, shrimp and chicken and cook in the bacon grease and sesame oil mixture, seasoning lightly with soy sauce.  Once cooked, push to the proteins to the side of the pan with the bacon.  Scramble the eggs and transfer all of the proteins to a large bowl and cover to keep warm.  Add the vegetable oil to the skillet and cook carrots, broccoli and peas.  Add the sprouts to the vegetable mixture for about a minute to warm them.  Mix the proteins, vegetables and rice in a large bowl and add soy sauce to taste.