bacon & mushroom fried rice

How To Make bacon & mushroom fried rice

• 1

  RICE: Bring a medium pot of salted water to a boil. Stir in the rice & boil until just done, about 10 minutes. Drain the rice & set aside to cool. NOTES: The rice should be cooked at least several hours ahead, or the day before & refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F. for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.
• 2

  BACON: In a skillet, fry the bacon until crisp and drain on paper towels.
• 3

  EGGS: In a wok or large skillet, heat 1 tbsp of the oil. Add the eggs & cook, stirring, just until firm. Remove from the pan & reserve.
• 4

  MUSHROOMS: Meanwhile, in a large nonstick frying pan or wok, heat 1 tbsp of the cooking oil over moderately high heat. Working in batches add one type of the mushrooms & cook, stirring frequently, until the mushrooms are tender & golden, about 5 minutes. Transfer to a plate. Repeat with the second batch of mushrooms & another tbsp of the cooking oil. Add these mushrooms to the plate. And repeat with remaining mushrooms. MUSHROOM TIP: Most people throw away shiitake stems because they're tough. But you can simmer them gently in stock, or any liquid, until they're tender. If that's too much trouble, just save them to add flavor to stock.
• 5

  Heat the remaining 2 tbsp of oil in the pan over moderate heat & add the rice. Mix well. Add the soy sauce & salt & mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions & bacon. Mix again to combine.
• 6

  Add the red-pepper flakes, ginger & cook, stirring, until fragrant, about 30 seconds. Cook, stirring, for 2 minutes & then add the mushrooms. Cook, stirring, until everything's warm, another 2 minutes. Remove the pan from the heat & stir in the sesame oil.
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