"Fluffy" fried rice made easy

For years, Carl complained every time I cooked rice. It was always "sticky" and he wanted it "fluffy." I tried every recipe I saw, and even got advice from a "master chef," (or so he said!) No luck - everything I tried resulted in sticky rice.

Since I happen to love my version of fried rice, I kept trying to find a way to get rid of the "sticky" so he'd like it too.

I was just about to give it up when one Christmas I ran across a rice cooker.

I bought it (for him), and the rest is history. We now enjoy fluffy rice every week or so. What I enjoy the most (aside from the fact that he's usually the one doing the cooking these days) is that you turn it on and forget it. When the rice is done, the pot switches to "warm" and you don't have to hover over it, watching to see when its just right.

If you've been having this same (earth shaking) problem, take advantage of the hot deal I just found. It's only good until August 4th, so if you need a rice cooker, get it now!

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Marte's Fried Rice

My fried rice is a bit different than the kind you'll find at a Chinese Restaurant - but I like it better. You might too, so here's how you make it:

While your rice is cooking, cut some bacon into small pieces - about 1/4" across. Then chop some onions - use green onions if you have them, but the others are fine, too. Brown the bacon and onions together in a wok or a large frying pan.

When the rice is done, stir it into the bacon and onions - be sure to include the bacon fat. After it's thoroughly mixed, scramble 2 or 3 eggs with a tablespoon or so of soy sauce. Then stir that in and let it cook until your desired level of done-ness. I like it a little on the dry side.

Serve with some chopped green onions on top if you have them.

Until next time, good cooking!

Marte