The Scoop
Leftover rice, bacon, and a rainy day? Congratulations, dinner just planned itself!
This cozy fried rice turns yesterday’s rice into something smoky, savory, and wildly satisfying, with crispy bacon, soft scrambled eggs, sweet onion, and a hit of soy sauce.
It’s the kind of meal that makes you hope for leftovers from the leftovers.
Ingredients
- 3 large eggs
- salt, to taste
- 1 tablespoon vegetable oil
- 8 ounces bacon, chopped into 1-inch pieces
- 1 medium onion, diced
- 5 cups rice, cooked
- black pepper, to taste
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- green onions, optional, to taste, for serving
Directions
- In a bowl, beat the eggs and season them with the salt.
- In a wok or nonstick skillet, heat the vegetable oil over medium heat.
- Add the eggs and gently scramble.
- When nearly cooked, remove the eggs from the heat and set them aside.
- Add the bacon to the same pan, and allow it to cook until crispy, about 5 minutes.
- When the bacon is done, remove it from the heat and set it aside.
- Add the onion to the cook until translucent.
- Add the cooked rice to the onion and cook for 3-5 minutes, breaking up the clumps.
- Season the rice and onions with the salt, pepper, sugar, and soy sauce, stirring until combined.
- Once the rice is warm, add the eggs and bacon back to the skillet, mixing to combine.
- Top with green onions, if desired.
- Serve.
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