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Ingredients

Adjust Servings:
For the Bacon Fried Rice
Bacon – 4 slices
White Onions – ½
Garlic – 2 cloves
Mushrooms – 2 oz (60 g)
Peas – ½ cup Frozen
Rice – 2 cups Cooked
Eggs – 2
Scallions – 2 sprigs
For the Sauce
Soy Sauce – 1 tbsp
Sesame Seed Oil – 1 tsp
Oyster Sauce – 1 tsp
Sriracha – ½ tsp
Ginger – ½-inch piece
Honey – to taste

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Bacon Fried Rice

Bacon Fried Rice

  • 20 min
  • Serves 2
  • Easy

Ingredients

  • For the Bacon Fried Rice

  • For the Sauce

Recipe

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If you have followed our advice and cooked an extra scoop of rice last time it was on your dinner menu, your hearty, savory breakfast is as good as ready. Are you getting a little tired of oatmeal and crave something more filling? If so, jazz things up with this recipe for delicious bacon fried rice!

Get that day-old rice out of the fridge and pop it into a skillet sputtering with bacon. Add some diced vegetables, whip up a quick sauce, and crack in a couple of eggs. Lo and behold, your breakfast is ready to fuel up your day! Bacon fried rice is the kind of meal that leaves you happy and satisfied hours after you have finished it.

Steps

1
Done

Prepare the Bacon Fried Rice

Cook rice if not using leftover.

2
Done

Dice half of a white onion, mince garlic cloves and ginger, and slice mushrooms.

3
Done

Cut bacon into little pieces. Fry it in a large skillet over medium heat until it just begins to brown. Add the onion, garlic, mushrooms, and frozen peas and cook for about a minute.

4
Done

Add the cooked rice and toss to coat. Reduce heat to low. Meanwhile, prepare the sauce.

5
Done

Prepare the Sauce

Combine soy sauce, sesame seed oil, oyster sauce, sriracha, ginger, and honey to taste. Mix the sauce into the skillet with the fried rice mixture.

6
Done

Assemble the Dish

Increase heat to moderate. Crack eggs into the skillet and scramble them into the fried rice before removing the pan from heat. Top with sliced scallions before serving.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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