Bacon Fried Rice
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
4 to 6
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Calories
365 kcal
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Course
Main Course
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Cuisine
Asian
Bacon Fried Rice
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This bacon fried rice puts takeout to shame! Garlicky and loaded with bacon, scrambled eggs and sweet peas. It is made quickly in a wok or skillet, and on the table in less than 20 minutes.
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Ingredients
- 1 teaspoon vegetable oil
- 1/2 pound Bacon diced
- 1 onion chopped
- 3 cloves garlic minced
- 3 scallions thinly sliced (plus more for garnishing)
- 2 large eggs
- 1 cup frozen peas
- 3 cups cooked cooked [Long Grain & Jasmine Rice Blend from Carolina® Rice] chilled overnight
- 1 tablespoon soy sauce
- freshly ground pepper to taste
- 1 tablespoon sesame oil
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Instructions
- Heat a wok pan (or non-stick skillet), over medium high heat, until very hot, about 2-3 minutes.
- Add the oil and sauté the bacon until golden brown but not yet crispy, about 4-5 minutes. If the bacon has rendered too much fat, drain most of it, leaving in the wok just 2 or 3 tablespoons.
- Add the onions and scallion, sautéing until softened, about 2-3 minutes. Then, add the minced garlic and sauté for a minute, until fragrant.
- Push the bacon and onion mixture to the sides, forming a hole in the middle. Crack the eggs and stir to scramble them. Cook the eggs for 30 seconds to a minute, until just almost done. Then, stir to combine with the bacon and onions.
- Add the frozen peas and stir to combine. Cook until no longer frozen, about 2 minutes.
- Stir in the chilled rice, tossing to mix with the other ingredients. Stir-fry for 4-5 minutes, without stirring too much so the rice has a chance to crisp up. You can also gently flatten using a spoon or spatula, so the rice has a chance to interact with the hot pan.
- Pour in the soy sauce and season with freshly ground pepper, stirring so all the grains are coated with the sauce.
- Drizzle the sesame oil and serve immediately, garnished with more sliced scallions.
Equipments used:
Notes
- Yes, this recipe is great for using leftover white rice.
- Cook the rice, then let it cool to room temperature. Spread into an even layer on a baking sheet, cover with plastic, and freeze for 15 to 20 minutes so it has a chance to dry up some.
- Leftovers keep well in the fridge, stored in an airtight container for up to 3-4 days.
- When ready to reheat, heat a little bit of oil in your wok and stir-fry the leftovers until hot.
- Bacon fried rice can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Information
Show Details
Serving
1cup
Calories
365kcal
(18%)
Carbohydrates
30g
(10%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
12g
Cholesterol
99mg
(33%)
Sodium
828mg
(35%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 365kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 99mg | 33% |
| Sodium | 828mg | 35% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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