Wednesday, April 25, 2012

Lori's Fried Rice

Back in July of 1980, my friend, Sandy Mavis Koehler, called me and told me she needed to teach me how to make a fried rice recipe that a Korean friend of hers from work had taught her to make as it was absolutely delicious and addicting. A week or so later, she came over and we made the rice. YUM! I loved it! She was right! Delicious! Addicting!
The original recipe did not have peas in it, but celery chopped finely, and only maybe 5-6 slices of bacon. Over the years, I learned to make this the way I like it with the peas instead of celery (though both could be added), and I added more bacon. This recipe is a 'guesstimate' recipe as I may have the original written down somewhere, but I doubt it as Sandy gave me a 'guesstimate' recipe when she showed me how to make it.
I usually make double or more of this recipe when I am making it, depending on how many I am cooking for, and how much in leftovers I want for later use. My kids love this rice! It is one of their favorite side dishes. I think it is some of the best fried rice I've ever eaten and I think you will think so, too. It is a bit time consuming to make with all the steps, but so worth the effort. Do not be afraid to make this recipe your own by using the vegetables you like best. If you don't like frozen peas, don't use them. You could add celery, mushrooms, leeks, whatever you like to this recipe. It is very versatile to amendments. The bacon is crucial, as is the bacon grease. Don't skimp on either.

Lori's Fried Rice

2 cups water*
2 Herb Ox chicken bouillon cubes*
2 cups instant rice*
1/2 cup frozen peas
1/2 pound bacon, cooked, crumbled, grease reserved
1 onion, cut fine (minced)
1/2 cup green pepper
About 4-5 baby carrots, finely shredded
1 egg, scrambled with 1 tsp. water
2-3 Tbls. reserved bacon grease*
About 1 Tbls fermented soy sauce, or to taste*

Bring the water and bouillon cubes to a boil; add peas and bring to another boil. As soon as water boils again, add rice, stir, cover with tight fitting lid, and turn off heat. Set aside while you make other foods.
Fry bacon, reserving grease as you fry.
Meanwhile, chup (mince) onions and green pepper, and grate carrots; set aside.
Scramble egg in a skillet sprayed with a bit of Olive oil cooking spray. Remove egg and chop fine, then place in a bowl till ready to use.
When bacon is done frying and has cooled, crumble quite small.
Return 2-3 Tbls of bacon grease back to the skillet, then add the vegetables, bacon, and egg. Saute for a few minutes to heat everything up. Either add the rice to the skillet or the contents of skillet to rice (whichever pan is bigger), then stir well to combine ingredients. Add soy sauce and stir well, adding more as needed. Rice should be a nice brown color when there's been enough soy added.
Serve and enjoy!

* I use Herb Ox bouillon cubes as they have no added MSG.
*You can use chicken broth (homemade or canned) in place of bouillon.
*You can use long cooking rice in place of the Instant Rice.
*You can use white or brown rice, though I like the taste of white best in this recipe.
*The bacon grease adds to the flavor and taste appeal of this recipe. You can use a bit more, if
*You can use regular soy sauce (and I have when out of the fermented), but since soy sauce is not
  good for you unless it is fermented, it is best to use fermented. Can be found online for sale. 

Saturday, April 14, 2012


These candies are well-loved and desired by those who love peanut butter and chocolate. They are an uncooked fudge center with a chocolate outerlayer and completely delicious. These are incredibly easy to make. I have made up to 450 of these for the holidays for gift giving and to serve at our meals, and they are always welcomed. I make mine ahead of time and freeze them in airtight containers to keep fresh. These make great gifts any time of the year, but especially for special occasions when you want to wow others. I promise that these won't last long so make plenty! This recipe makes a large batch.


1 pound real butter, softened to room temp
2 pounds creamy peanut butter
3 pounds powdered (confectionary) sugar
1- 12 ounce bag semi-sweetened chocolate chips*
1/4 bar paraffin wax

Cream together the butter and peanut butter. Add in sugar and combine till well-blended. Roll into balls the size of walnuts. If candy wants to stick to your hands while rolling, then dip hands in powdered sugar first to keep from sticking.
In a double boiler (or make a double boiler by adding one pan over another, making sure there is plenty of water in bottom pan) melt the chocolate chips and paraffin wax till smooth.
Place wax paper on a table or line cookie sheets with waxed paper to lay out balls on so chocolate can set up.
Using a toothpick, dip each ball into the chocolate, leaving room at the top, then place on cookie sheet to set up, making sure that the balls do not touch one another.
When chocolate is set up, using your fingertip, close hole in top of buckeyes by smoothing.
Depending on size, should make around 150 buckeyes.

Tips: *Use a high quality chocolate chip for best flavor and quality.
          *These freeze exceptionally well. Place Buckeyes on cookie sheets in freezer till quite frozen,
           about an hour, then place in tins or other containers that seal. Keeps up to six months, if kept
           well sealed.  
           *Make sure you do NOT get any water in the chocolate as the chocolate will sieze and be
            ruined. Be careful if not using a conventional double boiler.