The Best Bacon Fried Rice Recipe

Nowadays, we’re going to shake up breakfast (And lunch. And dinner. The best thing about this dish is that you can pretty much eat it any time of day), together with our bacon fried rice recipe. Whether it’s breakfast for dinner or supper for breakfast, it is just…really excellent.

Ingredients:

  • 1 cup long grain white rice
  • 2 cups water
  • 1/2 tsp salt
  • 6 slices thick cut bacon, diced
  • 1/2 sweet onion, diced
  • 1 cup frozen peas and carrots
  • 2 eggs
  • 1 tablespoon soy sauce, divided
  • 1 teasponn minced ginger
  • 1 teaspoon sriracha or other favourite hot sauce
  • 2 green onions, sliced

How to Make Bacon Fried Rice

    1. Place the rice and water in a small sauce pan and bring to a boil. Reduce to a simmer, cover, and continue cooking for 15 minutes or until the liquid has evaporated and the rice is chiefly tender. Remove from the heat and let sit for 5 minutes.
    2. Place the rice and put in the fridge to cool for 1 hour.
    3. Start cooking the diced bacon over moderate heat in a large skillet when the rice is cool. Cook bacon until cooked through, but still chewy and not overly crisp. Remove to a paper towel lined plate with a slotted spoon.
    4. Drain the grease into a coffee cup in the pan, leaving 1 tablespoon of grease behind.
    5. Add the onions into the pan and cook over medium heat until translucent, about 5 minutes.
    6. Add the peas and carrots and ginger and continue cooking for 2 minutes. Remove from the pan and put aside.
    7. Add another tablespoon of bacon grease to the pan and heat until cool over higher heat.
    8. Insert the rice that is cold and stir to coat. Continue cooking, stirring often, for 5 minutes.
    9. Push the rice to the pan’s side to make room. Beat in a bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.
    10. Stir into the rice if the eggs are cooked through. Return bacon and the vegetables into the pan. Add the remaining 2 teaspoons of soy sauce and sriracha and stir to coat while cooking over high heat. Sprinkle the onion and remove from the heat.
    11. Taste and add more soy sauce or hot sauce as desired. Drink immediately.

How to Make Bacon Fried Rice?

Nowadays, we’re going to shake up breakfast (And lunch. And dinner. The best thing about this dish is that you can pretty much eat it any time of day), together with our bacon fried rice recipe. Whether it’s breakfast for dinner or supper for breakfast, it is just…really excellent.

Ingredients

  • 1 cup long grain white rice
  • 2 cups water
  • 1/2 tsp salt
  • 6 slices thick cut bacon, diced
  • 1/2 sweet onion, diced
  • 1 cup frozen peas and carrots
  • 2 eggs
  • 1 tablespoon soy sauce, divided
  • 1 teasponn minced ginger
  • 1 teaspoon sriracha or other favourite hot sauce
  • 2 green onions, sliced

Instructions

  1. Place the rice and water in a small sauce pan and bring to a boil. Reduce to a simmer, cover, and continue cooking for 15 minutes or until the liquid has evaporated and the rice is chiefly tender. Remove from the heat and let sit for 5 minutes.

  2. Place the rice and put in the fridge to cool for 1 hour.

  3. Start cooking the diced bacon over moderate heat in a large skillet when the rice is cool. Cook bacon until cooked through, but still chewy and not overly crisp. Remove to a paper towel lined plate with a slotted spoon.

  4. Drain the grease into a coffee cup in the pan, leaving 1 tablespoon of grease behind.

  5. Add the onions into the pan and cook over medium heat until translucent, about 5 minutes.

  6. Add the peas and carrots and ginger and continue cooking for 2 minutes. Remove from the pan and put aside.

  7. Add another tablespoon of bacon grease to the pan and heat until cool over higher heat.

  8. Insert the rice that is cold and stir to coat. Continue cooking, stirring often, for 5 minutes.

  9. Push the rice to the pan’s side to make room. Beat in a bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.

  10. Stir into the rice if the eggs are cooked through. Return bacon and the vegetables into the pan. Add the remaining 2 teaspoons of soy sauce and sriracha and stir to coat while cooking over high heat. Sprinkle the onion and remove from the heat.

  11. Taste and add more soy sauce or hot sauce as desired. Drink immediately.

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