Wednesday, February 1, 2012

Mama's Ichi-Bon Fried Rice

Having a Marine father had its privileges.  One of mine was living in Japan for three years growing up (fifth through seventh grades).  In Japanese, ichi-bon means number one.  And this fried rice truly is ichi-bon!  My mama usually makes a huge wok of this before a Mongolian BBQ party, but really, I could make a meal of just fried rice and salad.  It makes a ton, but it makes great left-overs and freezes well too!  It can be time consuming, but if you make the rice the evening before and simply leave it covered on the stove overnight, you'll be good to go, and it won't seem like it takes as long to prepare!  If you'd prefer a vegetarian version, simply use vegetable stock for cooking the rice and omit the bacon.

3 cups rice of your choosing (I use brown rice)
6 cups chicken stock
2 tablespoons olive oil or sesame oil (or combo of both)
1 egg, slightly beaten
1 onion, chopped
1 green pepper, chopped
2-3 cloves garlic, minced
1 bag matchstick carrots (or 3 carrots, chopped)
2 cups frozen corn*
2 cups frozen peas*
6-8 slices bacon, chopped
1 packet fried rice seasoning
1/2 teaspoon Chinese five spice
1/2 teaspoon ground ginger
crushed red pepper flakes
soy sauce, 2-3 tablespoons (eyeball it)
salt and pepper
*1 bag frozen mixed vegetables can be substituted for corn and peas

Combine rice and stock in a large stock pot and heat to boiling (add a few tablespoons butter if you'd like).  Reduce the heat to simmer, cover, and cook until all the liquid has been absorbed.  Cool completely, preferably overnight, to room temperature.  I would not recommend chilling in the refrigerator!

Heat oil in a wok or electric skillet over medium-high heat.  Add egg, frying.  Remove egg and chop.  Set aside.

Stir fry all raw veggies until crisp tender.  Add bacon and continue cooking 2-3 minutes more.  Then add frozen vegetables and cook.  Stir in all spices, adding oil as needed.  Add cooked rice and egg, stirring to combine.  Add soy sauce and adjust seasonings to taste.  Brown until heated through, tasting along the way to ensure the flavors combine to your liking.

Serves 6-8.


  1. Looks and sounds delicious! I love eating at Japanese Steak Houses, but they're so expensive, and this rice looks like it'd be similar to what they if only I can find some of that "shrimp sauce" they have!

    Stopping by from Polka Dots on Parade. Thanks for sharing the recipe!
    ~*Jessica Lauren @ Copy-Cat-Crafter*~

  2. I haven't made this in ages! Looks delicious. Thanks for passing along your recipe.
    Will be making this soon!

  3. Love fried rice but never made it myself, will have to give this a try, yum!

  4. Hi Kate,
    What a great recipe for fried rice, it looks out of this world. I can't wait to try your recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen