There is a reason fried rice is such a popular dish: not only it is quick and simple to make, but also very easy to adapt. This tasty version brought to us by Olivia Mesquita and her blog Olivia’s Cuisine, Food Without Borders features crispy bacon.
Over medium heat, heat up a wok or non-stick pan until very hot, about 2-3 minutes.
Sauteé the bacon in oil for about 4-5 minutes, until golden brown but not yet crispy. Drain extra fat out of the pan leaving only 2 or 3 tablespoons.
Add scallion and onions, sautéing for 2-3 minutes until softened. Follow by adding minced garlic and sauté until fragrant, about 1 minute.
Form a hole in the middle of the pan by pushing the mixture to the sides and crack the eggs. Stir to scramble them and cook for 30 seconds to1 minute until almost done. Combine the eggs with the onion and bacon my stirring everything together.
Stir in frozen peas and cook for about 2 minutes, until no longer frozen.
Add chilled rice and toss to mix with other ingredients. Stir-fry for 4-5 minutes making sure not to over-stir so that the rice can begin to crisp. Flatten using a spatula or a spoon to ensure all of the rice can interact with the hot pan for even crispiness throughout.
Add soy sauce and freshly ground pepper, stirring well so everything is evenly coated with sauce.
Serve immediately and drizzle with sesame oil for added flavor and sliced scallions for garnish.
Love fried rice? We sure do and what better way to make it even tastier than by adding bacon? This Bacon Fried Rice is as easy to make as it is delicious and is well worth the effort. Made with peas, eggs, scallion, bacon and Carolina® Long Grain & Jasmine Rice – the perfect rice blend for Chinese cuisine and for making better than takeout fried rice.
While this particular version features bacon and peas, the magic of fried rice is that you can add whatever ingredients you like (or have on hand) for plenty of delicious varieties. Try this Ginger Pork Fried Rice or this Chow Fan Fried Rice with Chicken for another flavor-packed fried rice recipe.
If you’ve ever made fried rice at home, you are most likely aware that the best way to prepare it and end up with grains that are separate and cook to slightly crispy perfection is to use cooked rice that’s been chilled in the refrigerator for 1-2 days. You can still make fried rice with freshly cooked rice if that’s what you have, but a little advanced planning for pre-cooked and chill rice is definitely worth the effort for that fried rice flavor and texture you know and love.