Bacon Fried Rice

5 from 3 votes

A smoky, savory fried rice with crisp vegetables and creamy eggs that offers a delectable contrast of textures and flavors, perfect for a quick and satisfying meal.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: comfort food

Servings: people

Author: Marissa Stevens

Ingredients

1 tablespoon butter
2 large eggs beaten
1/2 pound bacon diced
1 small yellow onion diced small
2 large cloves garlic minced
1 large carrot peeled and diced
1/2 cup frozen peas
2 green onions thinly sliced, plus more for garnish
3 cups cooked rice (refrigerated rice from at least the day before)
2 tablespoons soy sauce plus more to taste
1 teaspoon toasted sesame oil
freshly ground black pepper to taste

Instructions

In a large skillet, heat butter over medium heat until melted and sizzling; pour in beaten eggs and swirl into an even layer. When they begin to set, gently cook and stir until scrambled. Transfer to a clean plate.
Add diced bacon to same skillet; cook and stir until golden brown, 4 to 5 minutes. Transfer with a slotted spoon to plate with eggs.
Pour off all but 2 tablespoons of bacon fat from the skillet and increase heat to medium-high. Add onion; cook and stir until it begins to soften, 1 to 2 minutes. Add garlic; cook and stir just until fragrant, about 30 seconds. Add carrot; cook and stir 2 minutes more, then stir in frozen peas and green onions.
Add rice to skillet, breaking up any large chunks with your spatula and stir to combine. Drizzle soy sauce and toasted sesame oil over rice mixture and stir. Add bacon and scrambled eggs; cook and stir until heated through, 1 to 2 minutes more. Taste for seasoning and add freshly ground black pepper and more soy sauce as desired. Serve hot, garnished with green onions if desired.

Nutrition

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