Singapore Sam's Fried Rice

1 cup long grain rice

⅓ cup Vermicelli, cut 1/2-1" piecs

1 ¼ cups water

1 ½ tbsp Mirin

1 tbsp Chinese Black Vinegar

1 tsp Asian Spice

1 pinch Citrus Seasoning

WOK

⅓ cup protein, shrimp, chicken, pork, left-over steak, bbq, whatever is in your fridge

1 slice thick sliced applewood back, cooked crisp, diced and drained

⅔ cup sweet onion, diced

2 tsp red pepper flakes

2 large eggs, soft scrambled in butter

⅓ cup frozen peas & carrots

1 tsp Asian seasoning

2 tsp Teriyaki sauce

2 tbsp peanut oil

1 tbsp soy sauce

½ cup scallions

Place rice, water, vinegars in basket, top with seasonings, steam 50 minutes, fluff with fork, let cool and move to fridge.

Soft scramble eggs to just set. Set aside keeping pan on heat. Add bacon, fry until crisp, drain and set aside.

Heat oil in wok to medium high.

Add onions, stir fry until soft, add protein stir fry 2 minutes, add red pepper flakes, teriyaki and 1 T of soy. Stir fry a minute, adding peas and carrots.

After combined well, add rice then eggs, cutting and chopping to mix well. Add scant amount soy and teriyaki as needed.

Top with scallions.

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Singapore Sam’s Fried Rice

"old school fried rice that satisfies every time!"