Fried Rice with Bacon

Fried Rice with Bacon

There is as many ways to prepare fried rice as there is shades of green. There is no right or wrong way. The original use for fried rice was to use up left over rice and left over items from a meal, so this one is a little more creative and sounds really good.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 1 teaspoon sesame oil
  • 3-6 slices bacon, chopped
  • 1/2 teaspoon sugar
  • 1 tablespoon soy sauce
  • 6 eggs
  • 1/2 teaspoon salt
  • 1 cup grape tomatoes, halved or use cherry tomatoes
  • 1 tablespoon fresh ginger, peeled, minced
  • 3/4 cup snow peas, trimmed and cut in half
  • 1 bell pepper, color is up to you
  • 1 bunch spring onions, thinly sliced, white and green
  • 4 cups cooked rice

Instructions
 

  • Heat the oil in a large non stick skillet over medium high heat. Add the bacon and cook, until almost crispy. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
  • Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl and add to the skillet and cook, undisturbed, until just set, about 3 minutes. Transfer to a plate and break up the eggs into large pieces.
  • Heat the remaining drippings in the skillet over medium high heat. Add the tomatoes and ginger and stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper, and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon. Serve as a side with pork or a prawn dish.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.

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