Ingredients
Scale
- 4 slices of crispy bacon, chopped
- 3 cups cooked rice (preferably day-old for best texture)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Instructions
- Start by gathering all ingredients and prepping vegetables, garlic, onion, and bacon. Use rice that has been cooled for optimal frying.
- Heat a large skillet or wok over medium heat. Add chopped bacon and cook until golden and crispy. Remove bacon and set aside, leaving the bacon grease in the pan.
- In the same skillet, sauté minced garlic and diced onion until fragrant and translucent, about 2-3 minutes. Add mixed vegetables and cook until tender, about 3-4 minutes.
- Add cooked rice to the skillet, breaking apart any clumps. Pour soy sauce and sesame oil over the rice, stirring well to evenly coat. Cook for 3-4 minutes until heated through.
- Push the rice to one side of the skillet. Pour beaten eggs into the cleared space and scramble until just set. Mix eggs into rice, then stir in the crispy bacon. Combine everything thoroughly and serve garnished with sliced green onions.
Notes
- Use day-old rice for the best texture and to prevent clumping.
- Adjust soy sauce to suit your salt preference and dietary needs.
- For extra flavor, consider adding a dash of oyster or hoisin sauce.
- Garnish with freshly sliced green onions for added freshness and color.
- Ensure bacon is crispy for the perfect crispy fried rice experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 125mg