How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Friday, December 16, 2022

Pam's first fried rice

Serendipity is sometimes what brings us to try something new. This week it was a recipe on my Facebook feed from New York Times cooking that featured fried rice with bacon. I heavily modified this to something I could make without doing any additional shopping. We had leftover cooked rice and some uncooked bacon. The recipe also calls for cabbage and scallions, which I did not have so I did not use. 

I began by cutting the bacon into small pieces and cooking in olive oil in our indispensable cast-iron skillet. When the bacon was cooked I removed it and then put in 4 minced garlic cloves which I sauteéd for about a minute and then added them to the bowl with the bacon bits. 

Next I added some olive oil to the pan and then spread the rice in a layer on the bottom of the pan. I added Worcestershire Sauce, salt, and some ground ginger. I let it cook until it became crispy, then stirred it a bit and let it cook just a bit more after re-spreading it then folded in the bacon and garlic along with some sliced carrots and frozen peas. 

As the rice was finishing I quickly cooked four over-easy eggs. The rice was divided onto two plates and two eggs were placed on top of each.

We were pleased with the meal. Easy, nutritious, delicious.