Fried Rice
User Reviews
4.9
Fried Rice
Description
This fried rice recipe begins by frying diced bacon until crisp, providing a smoky, salty base flavor. Eggs are scrambled separately, then set aside to be mixed in later. The pan is reheated with oil to cook diced carrots and onions until tender, followed by minced garlic for aroma. Cold rice and peas are then stir-fried until heated through and starting to soften.
Scrambled eggs and cooked bacon return to the pan, and sauces including soy sauce, oyster sauce, hoisin, and a little butter and sesame oil are added to coat all ingredients. The heat is maintained just long enough to blend flavors and melt butter, without overcooking, maintaining a pleasing texture to the rice and vegetables. Finally, sliced green onions add a mild sharpness and color contrast.
This fried rice serves well as a main dish or side, offering a complete mix of protein, vegetables, and starch. Using chilled rice helps achieve the ideal fried rice texture, preventing clumping and sogginess. The layering of sauces creates a savory, subtly sweet flavor profile with umami depth.
Leftover rice that has been refrigerated overnight is recommended to enhance texture and frying quality. The recipe balances ingredients to produce a homemade fried rice similar to takeout versions but customized with bacon.
Ingredients
- 4 ounces Bacon diced
- 4 egg large, whisked
- 2 tablespoons peanut oil or olive oil, divided
- 2 carrot medium, diced
- 1 onion diced
- 4 garlic minced, cloves
- 1 cup peas thawed, frozen
- 4 cups rice chilled rice, white or brown rice, cooked
- 3 tablespoons soy sauce low sodium
- 1 tablespoons oyster sauce
- 1 tablespoon butter
- 2 teaspoons sesame oil
- 1 teaspoon hoisin sauce
- 1 tablespoon green onions sliced as garnish, if desired
Instructions
- Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside.
- Wipe pan over with a paper towel and heat 1 tablespoon oil. Add the eggs and scramble until fully cooked. Transfer to the plate with bacon and keep warm.
- Heat remaining oil in the pan. Add carrots and onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant.
- Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften.
- Add the eggs back into the pan. Stir in soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1-2 minutes to melt butter and heat the sauce through the rice.
- Garnish with green onions and serve.ENJOY!
Notes
- Using pre-cooked, chilled rice that has been refrigerated overnight improves the texture by preventing sogginess and clumping during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (as sides)
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 833mg | 35% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3.809IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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