Bacon Fried Rice
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.
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
Equipment
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.
Notes
Can I use leftover rice?
Yes, this recipe is great for using leftover white rice.What if I forgot to cook the rice ahead?
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
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.Freezing Instructions
Bacon fried rice can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.Nutrition
Serving: 1cup, Calories: 365kcal, Carbohydrates: 30g, Protein: 19g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Cholesterol: 99mg, Sodium: 828mg, Fiber: 2g, Sugar: 2g