Chicken and Bacon Fried Rice - Kraft Recipes Top
Comida Kraft
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Chicken and Bacon Fried Rice

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  • Spread cooked rice on oven trays and refrigerate uncovered overnight. Alternatively put trays in the sun or in 350°F (180C) oven for 15 minutes to allow rice to dry.
  • Cut bacon into strips. Slice spring onions. Lightly beat sherry and eggs together. Cook bacon in a wok or large pan until crisp. Remove from pan and crumble. Heat about 1 tablespoon of peanut oil and cook half the egg mixture to make a small omelet. Remove from pan and repeat with other half of egg mixture. Cut the omelets into strips.
  • Heat remaining oil in wok. Saute ginger and spring onions for 1 minute and remove. Add rice and chicken and stir fry until lightly browned. Add bacon, ginger, omelet strips, spring onions and soy sauce. Heat mixture thoroughly.

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