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Potato Fried Rice (土豆炒饭)
4.8 from 8 votes

Potato Fried Rice (土豆炒饭)

Stir together scrambled eggs, crispy bacon, charred potato, and rice to make this satisfying one-pan meal that tastes way better than takeout!

The recipe makes 2 big servings as a main dish, or 4 side-dish servings.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2 to 4 servings
Calories: 280 kcal
Course: Side Dish, Main Course
Cuisine: Chinese

Ingredients

  • 1 vegetable oil 1/2 tablespoon
  • 3 lices Bacon chopped
  • 1 cup potato 1/3-inch or 1-cm cubes, diced
  • 1 light soy sauce Footnote 1, 1/2 tablespoon
  • 3 egg beaten
  • 3 cups white rice cooked
  • 1 cup ham or other leftover meat (chicken, beef, or shrimp, diced
  • 1/2 cup green peas frozen
  • 1 teaspoon cumin powder
  • 1/4 teaspoon white pepper powder
  • 4 green onions chopped, green and white part separated
  • salt to taste

Instructions

    Cup of Yum
  1. Add 1/2 tablespoon oil and bacon to a large nonstick skillet. Cook over medium heat until the bacon turns dark brown and crispy. Turn to medium low heat if the pan starts to smoke. Transfer bacon to a plate and reserve the bacon fat in the pan.
  2. Add potato. Cook and stir until the surface turns golden brown. Add 1/2 tablespoon soy sauce. Stir a few times until the surface turns dark brown and the inside tender. If the potato isn’t cooked through, add 2 tablespoons water and immediately cover the pan. Let steam for a minute. Transfer the potato to the plate with the bacon.
  3. Add the remaining 1 tablespoon oil and pour in egg. Cook until the bottom is set but the top side is still raw. Add rice on top of egg and spread it with a spatula, so the rice is coated with egg mixture. Use a spatula to break the rice into smaller morsels.
  4. Add frozen peas, ham, and green onion. Sprinkle cumin powder, white pepper powder and the remaining 1 tablespoon soy sauce.
  5. Stir and cook until the rice is well separated and the green peas are cooked, 2 to 3 minutes.
  6. Add cooked potato back into skillet. Stir for another minute to mix everything well. Use a spoon to taste the rice and season with more salt if necessary.
  7. If you like your rice a bit crisped, turn off heat and let the rice continue cooking with the residual heat for 1 to 2 minutes without moving. Fluff with spatula.
  8. Serve hot as a light main or side.

Notes

  • You can use soy sauce to replace light soy sauce. It results in a dish with darker color, but it does not affect taste. Use tamari for gluten free option.
  • You can use soy sauce to replace light soy sauce. It results in a dish with darker color, but it does not affect taste. Use tamari for gluten free option.

Nutrition Information

Serving 1of 4 servings Calories 280kcal (14%) Carbohydrates 22.3g (7%) Protein 14.2g (28%) Fat 14.9g (23%) Cholesterol 142mg (47%) Sodium 795mg (33%) Fiber 2.3g (9%) Sugar 2.1g (4%)

Nutrition Facts

Serving: 2 to 4 servings

Amount Per Serving

Calories 280

% Daily Value*

Serving 1of 4 servings
Calories 280kcal 14%
Carbohydrates 22.3g 7%
Protein 14.2g 28%
Fat 14.9g 23%
Cholesterol 142mg 47%
Sodium 795mg 33%
Fiber 2.3g 9%
Sugar 2.1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.