Chicken and bacon fried rice from China Moon Cookbook by Barbara Tropp

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 09, 2022

    According to the recipe, the following substitutions can be made: dry sherry for Chinese rice wine, unsalted chicken stock for the book's chicken stock recipe (so you could skip the chicken bones, Szechuan pepper, and celery), corn kernels for peas, peanut oil for corn oil, and cilantro for Chinese chives.

  • ashallen on July 09, 2022

    I really liked the sound of chicken, bacon, and egg fried rice, but this didn't quite match what I was hoping for so I'll tweak the recipe when I make it again. Flavors were gentler than I expected. I did leave out the Chinese chives/cilantro which didn't help, but mostly I think I was just craving more bacon! The smoky-bacon flavor permeated the whole dish which was great. The chicken cubes had a very nice, tender texture. Carrots were too crunchy (I'll try a scant 1/4-inch dice next time). I also prefer a drier fried rice and didn't like how much moisture the chicken stock added - I'll try leaving it out next time.

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