15 Minutes Bacon Fried Rice
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Prep Time
8 mins
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Cook Time
7 mins
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Servings
3 servings
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Calories
767 kcal
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Course
Side Dish, Main Course
15 Minutes Bacon Fried Rice
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Bacon-fried rice is easy to make and is loaded with crispy bacon and fluffy eggs. It’s got amazing flavors from garlic and onion and the sauce for fried rice is perfect! It’s all about the sauce, make a perfect sauce, and your fried rice will be better than the take-out version.
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Ingredients
- 2 cups rice chilled preferably, day-old
- 4 ounces Bacon chopped
- 3 egg beaten, large
- ½ white onion diced
- 3 cloves garlic minced
- 1 cup mixed vegetables I used carrot and peas, no need to thaw, frozen
- ¼ cup green onion
- 2 teaspoon cooking oil you’ll need this if you don’t get enough bacon fat, I got enough bacon fat, skipped oil, like canola oil
- fried rice sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine substitute with mirin or rice wine vinegar
- ¼ teaspoon white pepper ground
- ½ teaspoon sesame oil
Instructions
- Get all ingredients prepped, measured, and ready. Assembled everything near the stove, you have to move fast while cooking bacon fried rice. Use a wok or large skillet to cook fried rice.
- Begin by making fried rice sauce. Mix oyster sauce, dark soy sauce, Chinese cooking wine (I used rice wine vinegar), white ground pepper, and sesame oil. Set it near the stove.
- Heat work on high heat. Fry bacon pieces in a wok tossing frequently until bacon is crispy and brown. Using a slotted spoon remove crispy bacon pieces from a bowl, and set aside.
- Use bacon fat left in a wok to cook bacon fried rice. Note: if bacon fat isn’t enough, you can add little cooking oil to the wok.
- On high heat, saute diced onion and minced garlic in bacon fat for 20 to 30 seconds.
- Push onion-garlic mix to one side of the pan and pour beaten eggs on the empty side. Quickly move the beaten egg around with a spatula until it’s just about cooked. You’ll know eggs are just about cooked when it starts forming into big lumps.
- Stir scrambled eggs, onion garlic mix all together.
- Add in frozen vegetable mix. Toss and cook for a minute or two. No need to thaw frozen vegetables. When added frozen to the pan, it will quickly defrost and high heat will evaporate the water quickly.
- Add day-old cooked rice and pour the prepared sauce over it.
- Quickly toss everything together and cook for 1 to 2 minutes or until rice is evenly coated in sauce and the liquid evaporates.
- Add crispy bacon and green onion, and toss well.
- Serve immediately!
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition Information
Show Details
Calories
767kcal
(38%)
Carbohydrates
112g
(37%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
189mg
(63%)
Sodium
849mg
(35%)
Potassium
485mg
(10%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
3416IU
(68%)
Vitamin C
10mg
(11%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 767 kcal
% Daily Value*
| Calories | 767kcal | 38% |
| Carbohydrates | 112g | 37% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 189mg | 63% |
| Sodium | 849mg | 35% |
| Potassium | 485mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 3416IU | 68% |
| Vitamin C | 10mg | 11% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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