Crispy Fried Rice With Bacon and Cabbage

Whole Foods sells bags of frozen rice that work great for fried rice--just take the bag from the freezer and dump it directly into the pan. I believe there are 3 cups/bag. Also, to make this vegetarian use Sweet Earth Benevolent Bacon.

I like this except for the last bit when you add kimchi at the end. Kimchi tastes so much different when cooked. Kimchi juice also adds so much flavour to the rice. I would add it in to the bacon and cook it at the beginning.

Scrambled eggs? I know the fried egg pic looks appealing but I like to push the rice to the side of the pan and make a little well for some sesame oil. I crack an egg or two, beat with a fork in the pan and then incorporate it all together. Cast iron works very well for fried rice.

Do not use a wok, a skillet is flatter and lets the rice crisp with less fuss. I have been cooking rice this way (learned in Puerto Rico) for many years.

One of my favorite breakfasts is taking leftover rice, put in a frying pan with lots of butter, fry for 10 minutes, no strring, then crack 2 eggs on top and cook for 4 minutes more with the pan covered.

When I moved from Brooklyn to Montana to retire 13 years ago, one of the most important items I brought along was my Wok. 'Montana-Chinese' is not an option as I found out after moving here; I make fried rice wonderfully. Why is it so difficult to 'make rice' for you guys? Why buy it (expensive) in bags cooked? Make your steamed rice the night before or, the morning of the day you want it. Cover and refrigerate it. Why is this simple step the hardest for some of you? Takes 20 minutes. OY!

don't worry about toxins. in asia we carry rice in non-insulated bento boxes to school, so it's at sitting room temperature until lunch time. humans, including school children, are far more resilient than guidelines give us credit for!

I don't get the annoyance. One person mentioned the WF frozen rice as a convenient option, with no underlying complaints about cooking rice, and I don't see any other hand-wringing about cooking rice in the comments.

The best and easiest way to cook rice is using a microwave! Put 1 cup white rice and 2 cups water into a glass pie dish, largeish pyrex glass measuring jug or ceramic pie dish and place in microwave. Cook for 5 minutes, stir the rice then cook for a further 8 minutes. Leave in microwave for a few minutes to steam, take out, fluff up with a fork and there you have it, perfect rice guaranteed :)

Or have the kimchi on the side as a nice, cool contrast to the hot, crispy rice.

When we have fried rice I often make it with leftover short grain brown rice. A bit more nutritious, and the sproingy texture brings a little something different to the dish.

Leaving the rice to cook as described takes discipline. The urge to start mixing the rice to prevent burning is strong but if you leave it for about three minutes you get that wonderful crispy rice. The key is listening; you can hear the crackling. I did not have day-old rice but cooked the rice, left it out to dry on a sheet pan then refrigerated it for a few hours. Overall, this is a wonderful recipe.

Melissa would be delighted that I used mayonnaise instead of oil to coat the wok before adding the rice. The result was a rice that was crispier but not burned or overly oily.

Putting the kimchi in at the end preserves more of the beneficial live probiotic cultures that would be killed at temps over 115F.

Where does it say to leave out the rice? Store it in the fridge. Day-old doesn't mean left out on the counter.