We just wrapped up the first series of the Round Up Nutrition Program – a 6 week course where we use a rice cooker as the main kitchen tool. We have discussed grains, legumes, nuts, seeds, produce, healthy fats and super foods. For our last module we talked about meats, eggs, dairy & their vegan counterparts…all curriculum is centered around healing with a whole foods approach while on a budget. At the end of each class we eat a meal together..this particular evening’s meal was organic fried rice using local Holley Family Farms Bacon & their Pastured Organic Eggs. We extrapolated things out to serve 20 – each serving of this delicious meal was just under $2.80 per person! Here’s the recipe:
1 tblsp toasted hot sesame oil
3 large eggs, beaten
8 oz. lean bacon, cut into 1-inch pieces
1 medium onion, finely diced
5 cups cooked rice, fluffed and cooled
1 teaspoon salt
2 teaspoons GF soy sauce
fresh black pepper, to taste
2 scallions, chopped
Instructions: Heat the oil in your wok over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon’s looking good to you, take it out of the wok and set aside along with the scrambled eggs.
Add the diced onion to the wok and stir-fry until translucent. Once they’re translucent, add the cooked rice and stir-fry for 2 minutes. Use your wok spatula to flatten out and break up any clumps. Add the salt and soy sauce, and spread around the perimeter of the wok to get a good sizzle going.
Give everything a good stir for another minute or so. When you start to see steam coming off the rice, that means it’s heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up.
To finish the dish, stir in the scrambled eggs, bacon, pepper, and scallions. Serve!