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.
- 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
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.
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 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.
Serving: 1cup, Calories: 365kcal, Carbohydrates: 30g, Protein: 19g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Cholesterol: 99mg, Sodium: 828mg, Fiber: 2g, Sugar: 2g