Bacon Fried Rice
Forget your usual homemade fried recipe! This bacon fried rice is packed with amazing flavors and it’s perfect for a weeknight meal!
So, I can imagine that everyone has that one recipe that they just find completely irresistible. Like, it’s so good that you almost don’t want it around because you know you won’t be able to stop yourself from eating it until you make yourself sick.
This recipe right here? It’s my one recipe. It’s freakin’ dangerous, you guys.
When I make this, I eat it for breakfast, lunch, and dinner until I finally run out altogether. It’s ridiculous and embarrassing, but it’s the truth. This is my kryptonite.
If you’ve never made homemade fried rice before, I promise you it’s easy. And if you’ve made it and were disappointed, I guarantee that’s not going to happen here!
One of the big tricks with fried rice is to start with cold cooked rice. I know…when you want fried rice, you don’t want to wait. But, trust me – it makes the rice so much more authentic tasting. It gets more of that chewiness that is so good in the take-out fried rice.
You don’t need any special equipment, just a large non-stick skillet!
This fried recipe recipe is seasoned to the max with lots of bacon, some veggies, and a teensy squirt of sriracha. You can leave out the sriracha if you truly dislike spice, but even just adding a little bit makes a big difference in flavor without adding too much spice. And, of course, if you love spice, go ahead and add extra! I’m on the wimpy side of spice tolerance, unfortunately. I want to be all tough, but I’m really just a crybaby.
This makes an excellent meal and will serve two people as a main dish or four as a side dish. If you make it as a main, I suggest serving it with some egg rolls or pot stickers. My sausage egg rolls would be particularly good with this and the dipping sauce would be great served over the rice, if you wanted a break from plain old soy sauce.
Bacon Fried Rice
- 1 cup long grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 6 slices thick cut bacon, diced
- 1/2 sweet onion, diced
- 1 cup frozen peas and carrots
- 2 eggs
- 1 tablespoon soy sauce, divided
- 1 teasponn minced ginger
- 1 teaspoon sriracha or other favorite hot sauce
- 2 green onions, chopped
- Place the rice and water in a small sauce pan and bring to a boil. Reduce to a simmer, cover, and continue cooking for 15 minutes or until the liquid has evaporated and the rice is mostly tender. Remove from the heat and let sit for 5 minutes.
- Place the rice in a large shallow dish such as a pie plate, and put in the refrigerator to cool for 1 hour.
- When the rice is cool, begin cooking the diced bacon over medium heat in a large, deep skillet. Cook bacon until cooked through, but still chewy and not too crisp. Remove with a slotted spoon to a paper towel lined plate.
- Drain the grease from the pan into a coffee cup, leaving 1 tablespoon of grease behind.
- Add the onions to the pan and cook over medium heat until translucent, about 5 minutes.
- Add the carrots and peas to the pan and continue cooking for 2 minutes. Remove from the pan and set aside.
- Add another tablespoon of bacon grease to the pan and heat until sizzling over high heat.
- Add the cold rice to the bacon grease and stir to coat. Continue cooking, stirring often, for 5 minutes.
- Push the rice to the side of the pan to make room for the eggs. Beat the eggs together in a small bowl with 1 teaspoon of soy sauce. Pour into the pan and stir to scramble.
- When the eggs are cooked through, stir into the rice. Return the vegetables and bacon to the pan. Add the remaining 2 teaspoons of soy sauce and sriracha to the rice and stir to coat while cooking over high heat. Sprinkle the green onion over the top and remove from the heat.
- Taste and add more soy sauce or hot sauce as desired. Serve immediately.