Thursday, December 24, 2009

Southern Fried Rice

I know it says bacon, just read to the bottom for the vegetarian alterations.

6 slices bacon
1/2 medium onion, chopped
1 carrot, grated
1/2 c. peas
2 eggs, very lightly beaten
1 can red beans, drained and rinsed
4 c. cooked rice

Saute bacon in a large skillet until crisp. Remove bacon and reserve drippings. Saute onion in drippings until onion is almost tender, add carrots the last 30 seconds of onions. Add peas, beans, and rice. Toss to mix and heat rice. Push rice mixture to the sides creating a well in the middle. Add eggs, scramble until solid. When cooked, chop up fine. Mix with the rest of the rice mixture. Top with crumbled bacon and serve immediately.

Vegetarian version: Skip the bacon, saute in butter or olive oil. Season with JD Bacon Salt.

Economical Counter: (for 5, 1-1/2 cup servings)
Bacon (at 2.50 a lb) $0.85
Butter (2 Tablespoons) $0.16
Onion $0.25
1 carrot $0.18
1/2 c. peas $0.38
2 Eggs $0.17
1 can beans $0.78
4 cups rice (Uncle Bens) $1.78

Total $4.55
Per Serving Total: $0.91

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