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Bacon Fried Rice
Introduction
Bacon Fried Rice is a comforting, savory dish that blends the smoky richness of bacon with the satisfying texture of stir-fried rice and vegetables. It’s the perfect way to transform leftover rice into a crave-worthy meal, whether you’re cooking for a quick lunch, hearty dinner, or a midnight snack. This dish combines the best of East and West, offering a familiar yet flavor-packed fusion that’s simple to whip up in under 30 minutes.
The History of Bacon Fried Rice
While fried rice has roots in Chinese cuisine dating back over a thousand years, bacon is a distinctly Western ingredient. Traditional fried rice emerged as a practical way to use up leftovers, with regional variations developing throughout Asia. Bacon Fried Rice is a more modern twist, likely born from the fusion of Asian cooking methods and Western ingredients. It’s become popular in American and global home kitchens due to its bold flavor, accessibility, and flexibility.
Ingredients Breakdown
Here’s what you’ll typically need:
- Cooked rice (preferably day-old for better texture)
- Bacon – thick-cut or regular, chopped into bite-sized pieces
- Vegetables – onion, garlic, peas, carrots, green onions
- Eggs – for added protein and richness
- Soy sauce – for umami depth
- Sesame oil – for that nutty, aromatic finish
- Optional – chili flakes, oyster sauce, hoisin, or even kimchi
Step-by-Step Recipe
- Prep Your Ingredients: Dice your veggies, beat the eggs, and have everything ready to go.
- Cook the Bacon: In a large skillet or wok, cook bacon until crispy. Remove and set aside, leaving some rendered fat in the pan.
- Sauté Aromatics: Add onions and garlic to the bacon fat and cook until translucent.
- Add Veggies: Toss in carrots and peas; stir-fry until tender.
- Scramble the Eggs: Push the veggies to the side and scramble the eggs in the same pan.
- Add the Rice: Break up clumps and mix into the eggs and veggies.
- Flavor It Up: Drizzle with soy sauce and sesame oil. Stir-fry until heated through.
- Add Bacon & Garnish: Return the bacon to the pan and finish with chopped green onions.
Tips for the Perfect Bacon Fried Rice
- Use day-old rice: It’s drier and less sticky, making for better texture.
- Cook bacon low and slow: It releases more fat and crisps up beautifully.
- Don’t overcrowd the pan: It prevents proper stir-frying and causes steaming.
- Taste and adjust: Soy sauce and bacon are salty, so add seasoning gradually.
Variations and Customizations
- Add heat: Toss in chili oil or sriracha for spice.
- Protein swap: Use chicken, shrimp, or tofu instead of or alongside bacon.
- Veggie boost: Add broccoli, mushrooms, zucchini, or kimchi.
- Rice alternatives: Try it with brown rice, cauliflower rice, or even quinoa.
Health Considerations and Nutritional Value
Bacon Fried Rice is delicious but can be high in sodium and fat due to bacon and soy sauce. To make it healthier:
- Use low-sodium soy sauce
- Opt for turkey bacon or use less bacon overall
- Add more vegetables to boost fiber and vitamins
- Use minimal oil and drain excess bacon fat
A typical serving contains:
- Calories: ~350–500 (depends on portion and ingredients)
- Protein: ~12–18g
- Fat: ~15–25g
- Carbs: ~30–45g
FAQ
Q: Can I make this vegetarian?
Yes! Skip the bacon and use mushrooms or smoked tofu for a savory twist.
Q: Can I freeze bacon fried rice?
Absolutely. Let it cool, portion it out, and freeze in airtight containers for up to 3 months.
Q: What’s the best rice for this recipe?
Day-old jasmine or long-grain white rice works best for fried rice, as it’s less sticky.
Q: Can I use fresh rice?
You can, but make sure to cool it completely and spread it out to reduce moisture.
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Bacon Fried Rice
Ingredients
- 1 tbsp butter
- 3 eggs whisked
- 6 slices bacon
- 2 medium carrots diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup frozen peas thawed
- 4 cups cooked and chilled rice
- 3 tbsp low sodium soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- sesame seeds for garnish if desired
Instructions
- Add butter to a small skillet. Add in eggs and cook over medium heat until soft and scrambled. Set aside on a plate.
- Heat a large skillet over medium high heat. Add bacon and fry on both sides until golden brown and crispy.
- Remove from the pan and transfer to a paper towel lined plate.
- When the bacon is cool enough to handle chop it up into bite size pieces.
- To the bacon grease add in the carrots and onions. Sauté for 4 minutes or until the vegetables start to get tender.
- Add in garlic and cook for an additional minute.
- Add in rice and stir fry for 1-2 minutes stirring constantly.
- Add in peas, soy sauce, oyster sauce and sesame oil. Stir in cooked eggs and remove from heat.
- Serve immediately with bacon sprinkled on top and sesame seeds for garnish!