Chinese Fried Rice with Bacon and Mushrooms

Mom has always loved Chinese food. It seems that any attempt to replicate favorite Chinese restaurant meals at home fails. So when it comes to making Chinese food at home, why try to recreate restaurant meals when you can improve upon them with bacon? The addition of bacon improves many meals. This recipe also calls for bacon drippings, which are delicious, but if you are using leftover bacon and do not have drippings, just use olive oil.

This recipe got me thinking that fried rice can be made with many potential add-ins. While beef fried rice might be a standard, any sort of meat and vegetable could be added to fried rice. I may try this recipe another time with other vegetables, such as carrots and zucchini, along with bacon. I used some leftover white rice from a recent Saturday night at Mom's when we had a delicious dinner from Golden Wok. The next time that I make fried rice, I might use brown rice for a different taste. The good thing about fried rice is that it can handle just about any variation.

Chinese Fried Rice with Bacon and Mushrooms 

• 1 cup celery, diced
• 1/2 cup thinly sliced green onion
• 3 Tbsp. bacon drippings
• 3 cups cooked rice
• 1 cup sliced mushrooms
• 2 Tbsp. soy sauce
• 1 egg, slightly beaten
• 1/2 pound bacon, cooked crisp

Saute the celery and onions in drippings. Stir in rice, mushrooms and soy sauce. Cook on low heat for 10 minutes, stirring frequently. Stir in egg; cook about 2 minutes longer. Mix in bacon. Enjoy!