Chinese homestyle fried rice
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.
Sandy Denn, Glenn County rice farmer
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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 green onions, sliced diagonally into short pieces
1/2 cup frozen peas
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