Fried Rice and Concannon Vineyard Wine

Wine and a bowl of rice? Probably not the pairing most people think of. But I got a bottle of Concannon Vineyard Chardonnay from BzzAgent and it was crisp and not overpowering in richness, which is why I picked it over one of their reds.

Please excuse my less than great photo. I was hungry.

But I love making fried rice. It's my default for using up leftovers and wanting to make something quick. This time I cooked up bacon, but I've also done this with turkey bacon, breakfast sausage, leftover chicken, steak, and just eggs.

Here's a basic recipe to base things on:

3 slices of bacon (more of if you love bacon)
1 c cooked rice
3/4 c frozen mixed veggies
2 eggs
3 cloves garlic or about 1/2 tsp garlic powder
3 tsp olive oil
4 tsp soy sauce
1 tbsp green onion (optional)
salt and pepper to taste

1. Defrost the mixed veggies.
2. Mince the fresh garlic, chop the green onion, and if you're like me and don't like the large frozen green beans, cut those into halves. Set aside.
3. Heat pan with a tsp of oil. Whisk eggs together like you would if you were making scrambled eggs then pour in.
4. Cook as a soft scramble, then remove and set aside.
5. Fry your bacon and remove to a paper towel.
6. Remove the bacon grease and add olive oil. (You can also cook in the bacon grease but your heart will probably not appreciate that in the long run.)
7. Add the garlic, and about a minute later, add the rice and veggies. Mix together.
8. Add the eggs, and mix together, breaking it up into smaller chunks.
9. Add the soy sauce and seasoning. Turn off heat.
10. Crumble bacon and mix again. Top with green onion.

Step 11 would be: Om nom nom your friend rice and wine. Super fast dinner and easy to do with leftover meat and rice!