5.0 from 15 votes
Bacon Fried Rice
Forget your usual homemade fried recipe! This bacon fried rice is packed with amazing flavors and it's perfect for a weeknight meal!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 4 servings
Calories: 467 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 6 lices thick cut bacon diced
- 1/2 sweet onion diced
- 1 cup frozen peas and carrots
- 2 large eggs
- 1 tablespoon soy sauce divided
- 1 teaspoon minced ginger
- 1 teaspoon Sriracha
- 2 green onions chopped
Instructions
- Place the rice and water in a small sauce pan and bring to a boil. Reduce to a simmer, cover, and continue cooking for 15 minutes or until the liquid has evaporated and the rice is mostly tender. Remove from the heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork and place the rice in a large shallow dish such as a pie plate, and put in the refrigerator to cool for 1 hour.
- When the rice is cool, begin cooking the diced bacon over medium heat in a large, deep skillet. Cook bacon until cooked through, but still chewy and not too crisp. Remove with a slotted spoon to a paper towel lined plate.
- Drain the grease from the pan into a coffee cup, leaving 1 tablespoon of grease behind.
- Add the onions to the pan and cook over medium heat until translucent, about 5 minutes.
- Add the carrots and peas and ginger to the pan and continue cooking for 2 minutes. Remove from the pan and set aside.
- Add another tablespoon of bacon grease to the pan and heat until sizzling over high heat.
- Add the cold rice to the bacon grease and stir to coat. Continue cooking, stirring often, for 5 minutes.
- Push the rice to the side of the pan to make room for the eggs. Beat the eggs together in a small bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.
- When the eggs are cooked through, stir into the rice. Return the vegetables and bacon to the pan. Add the remaining 2 teaspoons of soy sauce and sriracha to the rice and stir to coat while cooking over high heat. Sprinkle the green onion over the top and remove from the heat.
- Taste and add more soy sauce or sriracha as desired. Serve immediately.
Cup of Yum
Notes
- This recipe is easy to customize - we often leave out the onion for picky eaters. Canned veggies will work just as well as frozen, just adjust cook time. Add extra eggs for more protein. Season with as much or as little sriracha as desired.
- This dish serves 4 as a side or 2 as a main dish.
Nutrition Information
Calories
467kcal
(23%)
Carbohydrates
45g
(15%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
128mg
(43%)
Sodium
1002mg
(42%)
Potassium
337mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3540IU
(71%)
Vitamin C
7.8mg
(9%)
Calcium
55mg
(6%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 467
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 128mg | 43% |
| Sodium | 1002mg | 42% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3540IU | 71% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.