Bacon and Egg Fried Rice
User Reviews
5
Bacon and Egg Fried Rice
Description
This Bacon and Egg Fried Rice starts by gently scrambling beaten eggs in a wok with neutral cooking oil, then setting them aside. Bacon pieces are rendered over medium heat until crispness is achieved to personal taste, then removed with the eggs. Diced onions are stir-fried until translucent and then combined with cooled, fluffed cooked rice. The rice is stir-fried and broken up to avoid clumping.
Seasonings including salt, sugar, regular soy sauce, dark soy sauce, and optional Shaoxing wine are added to enhance umami and deepen flavor. The bacon and eggs are returned to the wok with the rice, and everything is mixed well and heated through until steaming. Chopped scallions are stirred in last to add color and freshness.
The fried rice balances the smoky, crunchy texture of bacon with tender scrambled egg bits and soft rice grains, flavored subtly with soy and wine. It is a convenient and filling dish, great as a main meal or side dish for various occasions.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 3 egg beaten, large
- 8 oz. Bacon 225g, cut into 1-inch pieces, lean
- 1 onion finely diced, medium
- 5 cups rice fluffed and cooled, cooked
- 1 teaspoon salt
- ¼ teaspoon sugar
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons Shaoxing wine (optional)
- black pepper to taste, fresh
- 2 scallions (chopped)
Instructions
- Heat the oil in your wok over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
- Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon's looking good to you, take it out of the wok and set aside along with the scrambled eggs.
- Add the diced onion to the wok and stir-fry until translucent. Once they're translucent, add the cooked rice and stir-fry for 2 minutes. Use your wok spatula to flatten out and break up any clumps. Add the salt, sugar, and soy sauces, and spread the Shaoxing wine (if using) around the perimeter of the wok to get a good sizzle going.
- Give everything a good stir for another minute or so. When you start to see steam coming off the rice, that means it's heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up.
- To finish the dish, stir in the scrambled eggs, bacon, pepper, and scallions. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 123mg | 41% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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