Califonia Bountiful
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Chinese homestyle fried rice

Chinese homestyle fried rice


4 cups California Calrose brown rice
3 pieces thick-sliced bacon
1/2 large carrot, shredded
2 tbsp. soy sauce
1 tbsp. water
1/2 tsp. Chinese five-spice powder
2 eggs
2 green onions, sliced diagonally into short pieces
1/2 cup frozen peas

Nearly all sushi made in the U.S. uses California-grown rice (hello, California roll!). In addition to the traditional Japanese dish, here is another recipe you can make using California rice—from rice farmer Sandy Denn.


The night before serving: Prepare rice according to rice cooker or package directions. Chill overnight.

The day of serving: Cook bacon, reserving 2 tbsp. of the drippings. Cut bacon into small pieces and set aside. Toss carrots with soy sauce, water and five-spice powder and set aside.

Using 2 tsp. of the reserved bacon drippings, scramble eggs in a single layer as if you were preparing an omelet.  Do not turn.  When set well, roll up. When cool, slice crosswise thinly.

Pour remaining bacon drippings into a large skillet over medium heat.  Add cooked and chilled rice, allowing it to brown slightly on the bottom. Turn with a spatula, again allowing the bottom to brown. Repeat a few more times until most of the rice is lightly browned.

Add cooked bacon pieces, scrambled egg slices, carrot, green onions and peas and toss. Stir gently but thoroughly.   

Serves 2 as a main dish or 4 as a side dish