2067. fried rice with bacon, scallions and water chestnuts

Ingredients

• 3 bacon slices
• 1 large carrot
• 1 celery rib
• 4 scallions
• half an 8-ounce can water chestnuts
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Worcestershire sauce
• cayenne to taste
• 3 cups cooked white rice

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Preparation

• Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
• In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender.
• Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.

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