This is best made with Basmati Rice and with green onions.  The recipe can be doubled, but begin a new batch if making more that 2 batches at one time.  It heats very nicely in the microwave when it is covered.  Do not microwave too long.  Joe always wants to microwave food until his china plate warps!

3 cups cooked Basmati Rice
4 slices bacon
6 to 7 thin, boneless pork chops
1 large garlic clove, minced
2 bunches green onions & tops, chopped
2 T. bacon drippings
1 egg
1 T. water
1 T. butter or margarine
2 T. soy sauce
¼ tsp. garlic salt





Cook rice, with salt, exactly by package directions, uncover, & set aside.  In a large skillet or wok, fry the bacon until crisp, and remove to paper towel to drain.  Cook the pork chops & slice or chop into small pieces.  Cook garlic & green onions in bacon drippings until transparent.  Do not brown.  Crumble the bacon & add to the onion mixture along with the cut pork chop meat.  Remove this mixture to a bowl & set aside.  In a small bowl, beat the egg; add the water & sprinkle in a little salt. Melt the butter or margarine in the skillet & cook the egg mixture omelet-style.  Roll the small omelet & cut into thin slices that will later shred when cooking.  Combine the green onion mixture with the slices of omelet; then slowly stir in the cooked rice.  Cook, stirring, over low heat to blend all ingredients.  Sprinkle on the soy sauce & the garlic salt.  Continue to cook while blending all ingredients.  Serves 3 to 4.

This dish is very subjective.  We love Fried Rice, particularly when the rice grains stand apart.  We don’t care for sticky rice, although I am sure that we would eat it, if it were served to us!  As I have mentioned earlier, Joe would eat rice three times a day and Fried Rice is an all-time favorite of his.  So, through the years of our marriage I have tried innumerable recipes with varying degrees of success, until I met a lovely lady from the Philippines.  I can’t remember how we got on the subject of Fried Rice, but she offered me her recipe and my long quest for a recipe that suited us stopped there!  I had always used celery as an ingredient, but found that the moisture from the celery was making my rice sticky.  “Chinese Fried Rice” via the “Philippines” is just right for Joe and for me.  A couple of days ago, Joe surprised me with appetizers, a Fried Rice Dinner, invited guests, wine, music, & candles.  What a great treat!  I “spoils” easy!


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