Bacon and Egg Fried Rice
Ingredients
- 6 slicesbacon
- 3 cupswhite rice (cooked and cooled)
- 3eggs
- 1 cupfrozen peas and carrots
- 3 stalksgreen onion
- 3 tablespoonsoy sauce
- 1 tablespoonsesame oil
- 2 clovesgarlic
- 2 tablespoonvegetable oil
Prep
- 01
Mince 2 cloves garlic.
- 02
Slice 3 stalks green onion, separating white and light-green parts from the dark-green tops.
Method
- 01
Cook bacon in a large skillet or wok over medium-high heat until crispy, about 6 minutes. Transfer to a paper towel and let cool, then break into bite-sized pieces.
- 02
Pour off all but 1 tablespoon of bacon fat from the skillet. Add vegetable oil if needed.
- 03
Add minced garlic to the hot fat and cook for 30 seconds until fragrant.
- 04
Add the cooled rice, breaking up any clumps with a spatula. Stir-fry for 3 to 4 minutes, stirring constantly, until the rice is heated through and begins to separate.
- 05
Push the rice to the sides of the skillet, creating a well in the center. Crack the eggs into the well, scramble lightly, then fold them into the rice. Stir for 1 to 2 minutes until the eggs are just set.
- 06
Add the frozen peas and carrots and stir until warmed, about 2 minutes.
- 07
Add soy sauce and sesame oil, tossing everything together for 1 minute. Fold in the bacon pieces and green onions, reserving some green onion for garnish.
- 08
Taste and adjust soy sauce if needed. Serve hot, garnished with remaining green onion.
Day-old rice works best—fresh rice tends to clump. If you only have warm rice, spread it on a plate to cool for 10 minutes before cooking. This recipe is endlessly flexible: add diced bell peppers, mushrooms, or leftover cooked chicken or shrimp in place of or alongside the eggs.