Recipe contributed by 125 best Chinese recipes by Bill Jones and Stephen Wong, published by Robert Rose
4 strips bacon or pancetta 4, finely chopped
1 large whole leek, white and green parts separate and finely chopped 1
3 cups cook rice 750mL
1tbsp. chicken stock 15mL
Salt and pepper to taste
1. heat a non stick wok or skillet over medium heat. Add bacon and fry until golden and just beginning to turn brown, about 2 minutes. Add white part of leeks and stir fry until wilted and fragrant about 1 minute. Add green part of leek and sir to mix thoroughly.
2. Add rice to mixture; stir-fry until well combined and the grain are separated, about 2 minutes. Add chicken stock; cook, stirring for 1 minute or until the rice is heated through. (Add more stock if the rice appears too dry). Season with salt and pepper; stir to mix. Serve immediately. Serving 4.
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