Bacon and Egg Fried Rice
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Cooking Time:
20 min
Total Time:
20 min
Servings:
4 servings
Ingredient
12 tablespoons neutral oil, such as canola or vegetable, plus more as needed
23/4 cup diced bacon or ham
33/4 cup diced white onion
42 cloves garlic, minced
51/4 cup diced carrots
61/4 cup snap peas, sliced, or other seasonal vegetables
72 large eggs, beaten
84 cups cooked rice
92 tablespoons soy sauce
102 tablespoons oyster sauce
11Kosher salt
122 scallions, chopped
13Freshly ground white pepper
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Nutritional components
- Serving Size1 of 4 servings
- Calories427
- Total Fat18g
- Saturated Fat4g
- Carbohydrates53g
- Dietary Fiber3g
- Sugar2g
- Protein12g
- Cholesterol107mg
- Sodium892mg
Cooking process
Step 1Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
Step 2Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
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