Garlic Fried Rice

I absolutely love rice. Usually when my husband wants to pick up some Chinese food, I make a meal out of just the fried rice. Since we have been making some of our favorite take-out dishes from home, I knew I needed to find a good fried rice recipe that we could add to our menu. This rice is loaded with flavor without being over powered with garlic flavor. My husband and I could not stop eating it….so much for leftovers! On the particular night I made this, we made a meal out of it, but it could also be made as a side to accompany the orange chicken I told you about yesterday or the sweet and sour chicken I previously posted about.

Garlic Fried Rice

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6 tablespoons butter, divided

6 cloves garlic, minced

1 teaspoon lemon juice

1 medium onion, finely chopped

1 lb ground pork, cooked

4 to 6 slices of bacon, cooked

3 whole eggs, lightly beaten

3 cups cooked rice, chilled

2 tablespoons soy sauce

2 green onions, chopped

salt and pepper, to taste

Melt 2 tablespoons of butter in microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the pork. Cook for 1 minute. Push all the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook for about 1 minute or so. Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir every 30 seconds for about 2 minutes. Add the green onions and stir to combine. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Transfer to a serving bowl.

Source adapted from: Cooking Ventures