Jaipur Fried Rice
3 cups water
1-1/2 teaspoons salt
1-1/2 cups uncooked long grain rice
4 sliced bacon, chopped
3 eggs
1/8 teaspoon pepper
1/4 cup Jaipur Lemon Grass-Ginger-Garlic Dressing
2 teaspoons grated fresh ginger root
1/2 lb. cooked pork, cut into thin strips
1/2 lb. cooked, cleaned shrimp*
8 green onions, sliced on the diagonal
1-2 tablespoons soy sauce
Combine water and salt in a 3-quart saucepan; bring water to a boil. Stir in rice, cover, reduce heat and simmer until rice is tender, 15 to 20 minutes. Drain rice.
Cook bacon in wok over medium heat, stirring frequently, until crisp. Drain bacon on paper towel. Remove all but 1 tablespoon of the dripping form wok.
Beat eggs and pepper with fork. Pour 1/3 of egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until eggs are just set, about 1 minute. Remove eggs from wok, roll up and cut into thin strips. Repeat procedure 2 more times with the remaining eggs, adding bacon dripping as necessary.
Add Jaipur Lemon Grass-Ginger-Garlic Dressing and the ginger to wok. Stir-fry over medium-high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions and soy sauce. Cook and stir until hot throughout.
* Fresh raw shrimp, cleaned, shelled and deveined, then sautéed in Jaipur Lemon Grass-Ginger-Garlic Dressing is excellent with this recite.
Serves 6-8