Description
Bacon Fried Rice is a quick and flavorful dish that combines crispy, smoky bacon with fluffy rice, fresh vegetables, and savory seasonings. It’s perfect for using up leftover rice and makes a delicious weeknight meal or a hearty side dish.
Ingredients
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- 4 slices of thick-cut bacon, chopped
- 3 cups cooked jasmine rice (preferably day-old)
- 2 large eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 green onions, sliced (plus more for garnish)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional for extra depth)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1 tbsp vegetable oil (if needed)
Instructions
- Cook the Bacon:
Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pan. - Scramble the Eggs:
Add the beaten eggs to the pan and scramble until just set. Remove the eggs and set aside with the bacon. - Sauté the Vegetables:
In the same pan, add the diced onion and cook until translucent, about 2-3 minutes. Add garlic and cook for another 30 seconds until fragrant. Stir in the peas and carrots, cooking for another minute. - Fry the Rice:
Add the cooked rice to the pan. Use a spatula to break up any clumps. Stir-fry for 3-4 minutes until the rice is heated through and slightly crispy. - Season and Combine:
Return the bacon and scrambled eggs to the pan. Add the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Stir well to evenly coat the rice. Add green onions and stir-fry for another minute. - Serve:
Remove from heat, garnish with extra green onions, and serve hot.
Notes
- For best results, use day-old rice to prevent it from becoming mushy.
- Customize with additional veggies like bell peppers, corn, or mushrooms.
- Add a dash of sriracha or chili flakes if you prefer a spicy kick.