Bacon Fried Rice
Bacon Fried Rice is a delightful twist on the classic fried rice dish, boasting a savory combination of crispy bacon, fluffy rice, and vibrant vegetables. This recipe offers a perfect balance of flavors and textures, making it a comforting and satisfying meal that’s easy to prepare.
Why Make Bacon Fried Rice
This recipe is a versatile dish that’s not only delicious but also a great way to use up leftover rice and other ingredients you may have on hand. The addition of bacon adds a rich, smoky flavor that pairs perfectly with the tender rice and crunchy vegetables. This dish is also quick to make, making it ideal for busy weeknights or lazy weekends when you want a tasty meal without spending hours in the kitchen.
How to Make Bacon Fried Rice
- Begin by cooking the rice until tender, then allow it to cool in the refrigerator for optimal texture.
- Cook the diced bacon until chewy but not too crisp, then remove it from the pan and set aside.
- Sauté onions, carrots, peas, and ginger until tender and fragrant.
- Stir-fry the cooled rice in bacon grease until lightly browned and crispy.
- Push the rice to the side of the pan and scramble the eggs, then mix them into the rice along with the cooked vegetables and bacon.
- Season the dish with soy sauce, sriracha, and green onions, adjusting the flavors to your preference.
- Serve the this dish hot and enjoy the delicious combination of flavors and textures.
Serving Suggestions
Bacon Fried Rice is a satisfying meal on its own but can also be served as a side dish alongside your favorite protein, such as grilled chicken, shrimp, or tofu. For added freshness, garnish with additional chopped green onions or cilantro before serving. Pair it with a side of steamed vegetables or a crisp salad for a well-rounded meal.
Storage Info
Leftover can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions until heated through, or reheat in a skillet with a splash of water to prevent drying out.
Some Techniques or Tips
- Use cold, leftover rice for the best texture and flavor in fried rice dishes.
- Cook the bacon until it’s chewy but not overly crisp to ensure it remains tender in the fried rice.
- Adjust the seasonings to your taste preferences, adding more soy sauce or sriracha for extra flavor.
Variation
For a twist on traditional Bacon Fried Rice, try adding other ingredients such as diced bell peppers, mushrooms, or shredded cabbage. You can also customize the dish by using different types of protein, such as diced ham, cooked chicken, or shrimp.
FAQs about Bacon Fried Rice
- Can I use different types of rice for this recipe? Yes, you can use other types of rice such as jasmine or basmati, but adjust the cooking time and water ratio accordingly.
- Can I make Bacon Fried Rice vegetarian? Absolutely! Simply omit the bacon and use vegetable oil or butter for frying, and add extra vegetables or tofu for protein.
- Can I freeze Bacon Fried Rice? While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
Bacon Fried Rice
Equipment
- Small Saucepan
- Large Deep Skillet
- Paper Towels
Ingredients
- 1 cup long grain white rice
- 6 slices thick-cut bacon, diced
- 1/2 sweet onion, diced
- 1 cup frozen peas and carrots
- 2 large eggs
- 1 tablespoon soy sauce, divided
- 1 teaspoon minced ginger
- 1 teaspoon sriracha
- 2 green onions, chopped
Instructions
- Place the rice and water in a small saucepan 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 mostly tender. Remove from the heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork and place it in a large shallow dish such as a pie plate, then refrigerate to cool for 1 hour.
- Cook the diced bacon over medium heat in a large, deep skillet until cooked through but still chewy. Remove with a slotted spoon to a paper towel-lined plate.
- Drain the grease from the pan, leaving 1 tablespoon of grease behind. Add the onions to the pan and cook over medium heat until translucent, about 5 minutes.
- Add the carrots, peas, and ginger to the pan and continue cooking for 2 minutes. Remove from the pan and set aside.
- Add another tablespoon of bacon grease to the pan and heat until sizzling over high heat. Add the cold rice to the bacon grease and stir to coat. Continue cooking, stirring often, for 5 minutes.
- Push the rice to the side of the pan to make room for the eggs. Beat the eggs together in a small bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.
- When the eggs are cooked through, stir them into the rice. Return the vegetables and bacon to the pan. Add the remaining 2 teaspoons of soy sauce and sriracha to the rice and stir to coat while cooking over high heat. Sprinkle the green onion over the top and remove from the heat.
- Taste and add more soy sauce or sriracha as desired. Serve immediately.
