5 from 6 votes
Bacon Fried Rice
Super quick, easy and tasty Bacon Fried Rice made with simple ingredients. A delightful dish that combines the smokiness of bacon with the comfort of classic fried rice.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
3
people
Calories:
379 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 2/3 cup Bacon about 4oz, diced, thin-cut
- 2 egg medium to large, beaten
- 1/4 cup yellow onion diced
- 1/4 cup carrot finely diced
- 2 teaspoons garlic minced
- 1 1/2 cup rice about 7.5oz, preferably long grain white rice, cooked, day-old, refrigerated
- 1/4 teaspoon salt
- 1 teaspoon soy sauce (to taste)
- 2 tablespoons scallions chopped
- 1/4 teaspoon black pepper freshly-cracked
Instructions
- Place a heavy-bottomed pan over medium heat. Once the pan is hot, add diced bacon. Stir and cook slowly to render the fat, about 3-4 minutes. The bacon does not need to be crispy. Transfer bacon to a bowl and set aside.
- Reserve 3-4 tablespoons of bacon fat and discard the rest. Add about ½ tablespoon of bacon fat back to the pan and once it is hot, pour the beaten egg into the pan. Scramble quickly and remove the eggs from the pan while it is still fairly runny.
- Add another tablespoons of bacon fat to the pan, then add diced onion and carrots. Stir and cook for about 1-2 minutes. Then add minced garlic and cook for another 30 seconds until fragrant.
- Add more bacon fat to the pan if needed. Increase the heat to medium-high and add the cooked rice. Stir and toss constantly to break up the rice for a minute. Add salt and soy sauce, then continue to toss and cook for another 1-2 minutes until the rice firms up.
- Add bacon to the pan and stir to combine with the rice for 30-45 seconds. Then add beaten eggs and chopped scallions. Give everything a quick stir. Taste and adjust seasonings to your likings.
- Transfer the fried rice to a serving plate and sprinkle black pepper on top. Serve hot.
Cup of Yum
Notes
- I recommend using long-grain rice (such as jasmine rice) that is day-old and refrigerated. When cooking the rice, use 10-15% less water than you usually use to get the best texture for the fried rice.
- If you don’t have leftover rice, cook some fresh rice. Once time is up, open the rice cooker and let all the steam evaporate. Spread the rice thinly on a plate or tray to cool them a little more, and then either chill in your refrigerator or in the freezer if you need to make the dish soon.
Nutrition Information
Calories
379kcal
(19%)
Carbohydrates
27g
(9%)
Protein
13g
(26%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
144mg
(48%)
Sodium
705mg
(29%)
Potassium
251mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2001IU
(40%)
Vitamin C
3mg
(3%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3 people
Amount Per Serving
Calories 379
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 144mg | 48% |
| Sodium | 705mg | 29% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2001IU | 40% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.