Description
A quick, savory fried rice dish made with bacon and pantry staples, ready in under 20 minutes.
Ingredients
- 4 cups cooked rice (preferably day-old; long-grain or jasmine)
- 6 strips bacon, chopped
- 1 cup mixed vegetables (carrots, peas, corn — fresh or frozen)
- 2 green onions, chopped (whites and greens separated)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon sesame oil (toasted preferred)
- Salt and pepper to taste
- Optional: 2 eggs, cooked and scrambled
Instructions
- Heat a large pan or wok over medium heat and cook the chopped bacon until crispy, about 6–8 minutes.
- Remove the bacon with a slotted spoon and drain briefly on paper towels, leaving the drippings in the pan.
- Add minced garlic and the whites of the green onions to the hot drippings and sauté for 30–60 seconds.
- Toss in the mixed vegetables and cook until tender, about 2–3 minutes.
- Add cold cooked rice, breaking up clumps, and press down slightly. Let it sit for 20–30 seconds before stirring.
- Return the crispy bacon to the pan and drizzle with soy sauce and sesame oil. Toss everything together and cook, stirring frequently, for 3–5 minutes.
- Optional: scramble beaten eggs in the cleared space of the pan. Mix into the rice.
- Season with salt and pepper, and sprinkle green parts of scallions on top to serve hot.
Notes
Store in an airtight container for up to 3–4 days in the refrigerator. Freeze for up to 2 months. Reheat well before eating.