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–+ servings

Bacon Fried Rice

30-MinutesClassicCrunchyDairy-FreeDinnerEggGluten-FreeKid-FriendlyPorkQuickRiceSaltySavorySpecial OccasionStove-TopVegetable
Time :30 minutes
Yield :4 servings
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Stir-fried fried rice in a white bowl with chopped green onions and scrambled eggs, served with chopsticks and an Asian-style boiled egg on the side.

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.
Hack it:
Day-old rice is your best friend here. It fries up beautifully instead of turning into a sticky pile.
Add the rice once the onions are softened and use the back of your spoon or spatula to break apart any stubborn clumps.
Once the rice goes in, a little extra heat gives you those deliciously toasted edges and keeps the dish from becoming soggy.
Leftovers:
Stuffed avo: Spoon the fried rice into halved avocados, top with cheese, and bake until hot.
Crispy rice cakes: Mix the leftovers with a little beaten egg, shape into patties, and pan-fry until golden and crisp.
Breakfast bowl: Reheat with an extra fried egg and a drizzle of hot sauce for a very convincing breakfast.
Wrap it up: Stuff into a tortilla with shredded cheese and avocado, then toast until golden.
 

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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