Bacon and Egg Fried Rice
Ingredients
Tap the ingredients you have on hand
- 2 eggs
- 4 strips bacon
- 2 cups cooked rice (preferably day-old)
- 1 tbsp cooking oil
- Salt to taste
- Pepper to taste
- 1/2 tsp sugar
Instructions
- 1
Cook bacon strips until crispy. Remove from pan, chop, and set aside. Reserve 1 tbsp of bacon fat in the pan (discard excess or add cooking oil if needed).
- 2
Whisk eggs with a pinch of salt and pepper. Pour into the hot pan and scramble until just cooked through. Remove from pan and set aside.
- 3
Add 1 tbsp cooking oil to the pan (if necessary). Add cooked rice and stir-fry for 3-5 minutes, breaking up any clumps.
- 4
Add bacon and scrambled eggs back into the pan. Stir to combine.
- 5
Season with soy sauce, sugar, salt, and pepper to taste. Stir-fry for another 1-2 minutes.
- 6
Serve hot, optionally garnished with chopped green onions.
About this recipe
This comforting and quick meal, featuring crispy bacon and fluffy eggs, transforms simple ingredients into a satisfying dish. It is ideal for a fast weeknight dinner or a hearty weekend brunch, bringing the flavors of a classic Asian-inspired breakfast to your table with minimal effort. Using day-old rice is key for the best texture and ensures each grain is perfectly coated and lightly crisped. This recipe is perfect for those seeking an easy yet delicious way to use up leftover rice. It is a fantastic option for a busy evening when you want something flavorful without spending a lot of time in the kitchen. The subtle sweetness from sugar balances the savory notes, creating a remarkably well-rounded flavor profile that will become a household favorite.
The story behind it
The practice of stir-frying leftover rice, often called fried rice, emerged from a desire to make the most of every ingredient, particularly in a region where rice is a dietary staple. This method not only prevents food waste but also creates a dish with unique textures and flavors that are distinct from freshly cooked rice. While many variations exist across Asia, the core principle of re-frying cooked grains with savory additions remains a beloved culinary tradition.
Chef's tips
- 1Always use cold, day-old rice to prevent a mushy texture and achieve distinct grains.
- 2Cook the bacon until extra crispy before removing it, then use the rendered fat for frying the eggs and rice.
- 3Scramble the eggs quickly in a separate section of the pan to ensure they are light and fluffy before combining.
- 4Add the cooked rice to a very hot pan, spreading it out and pressing down lightly to encourage some browning.
- 5Taste and adjust the salt and pepper at the very end, as the bacon already provides significant seasoning.
Ways to make it your own
Add a handful of frozen peas or diced carrots along with the rice for extra nutrients and color.
Stir in a teaspoon of chili garlic sauce or a pinch of red pepper flakes with the rice for a touch of heat.
Substitute diced ham or cooked shrimp for the bacon to explore different savory flavors.
A dash of soy sauce or oyster sauce can be added with the rice for a deeper, more savory flavor profile.
Frequently asked
Why is day-old rice better for fried rice?+
Day-old rice is drier and firmer, which prevents it from clumping and getting mushy during stir-frying, resulting in individual, perfectly textured grains.
Can I use freshly cooked rice for fried rice?+
While possible, freshly cooked rice tends to be too moist and soft, often leading to a sticky, clumpy final dish; if you must, spread it on a tray and cool completely in the fridge first.
What kind of cooking oil is best for fried rice?+
A neutral oil with a high smoke point like canola, vegetable, or grapeseed oil is ideal for stir-frying to prevent burning and maintain clean flavors.
How can I prevent the eggs from becoming rubbery?+
Scramble the eggs quickly over medium-high heat until just set but still slightly moist before mixing them into the rice.
Is it okay to add other vegetables to this dish?+
Yes, feel free to incorporate quick-cooking vegetables like diced bell peppers, green onions, or corn Kernels for added flavor, texture, and nutrition.