Bacon Fried Rice Recipes

EASY BACON FRIED RICE

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
• Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

BACON FRIED RICE

Steps:

• Add the rice to a medium saucepan and cover with water. Swish the rice with your fingers and then strain through a fine-mesh strainer. Repeat the process 2 more times. Place the washed rice back into the saucepan and add 1 1/2 cups water. Cover the saucepan with a tight-fitting lid and cook over medium-low heat until all the water has been absorbed and the rice is cooked through, 20 to 25 minutes. Remove from the heat and keep covered for an additional 10 to 15 minutes. (If using a rice cooker, follow the manufacturers' instructions.) Fluff the rice with a fork, transfer to a tray and allow to cool in the refrigerator until the rice is no longer sticky, about 2 hours.
• In a large skillet or wok, cook the bacon over high heat until crispy, about 10 minutes. Remove the cooked bacon and reserve about 2 tablespoons bacon fat in the skillet. Reserve the remaining bacon fat for another use.
• Return the skillet to high heat and add the sesame oil. Add the onions, garlic and ginger. Add 3/4 teaspoon salt and 3/8 teaspoon pepper and stir until the onions are translucent, 5 to 7 minutes. Add the carrots, pineapple and remaining 3/4 teaspoon salt and 3/8 teaspoon pepper. Continue stirring until the pineapple and carrots are cooked through, 5 to 7 minutes. Add the sake, soy sauce and rice wine vinegar and continue stirring. Add the cooled rice and reserved bacon and continue stirring. If necessary, add a touch more bacon fat or oil to the pan to avoid sticking. Adjust seasoning with salt and pepper.
• Transfer the fried rice to serving bowls and garnish with the scallions, cilantro and a sunny-side up egg on top.

BACON AND EGG FRIED RICE RECIPE BY TASTY

Steps:

• Beat three eggs in an empty bowl and add a bit of salt until well-combined.
• Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
• Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
• Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
• Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
• Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
• Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
• Sprinkle with green onion, as desired.
• Enjoy!

BACON FRIED RICE

Steps:

• Fry bacon until crisp.
• Add onion and stir fry for 1 minute.
• Add egg and scramble until egg forms small flakes.
• Stir in rice and garlic, continue to stir fry until heated through.
• Gently separate grains of rice with fork so mixture is fluffy.
• Add soy sauce and stir until mixture is well blended.

FRIED RICE WITH BACON

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
• Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.
• Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.

FRIED RICE WITH CANADIAN BACON

Steps:

• Heat peanut oil in a wok or 12-inch heavy skillet over moderately high heat until smoking. Add ginger, 1/4 cup scallions, and salt and stir-fry 1 minute. Add rice and stir-fry until beginning to brown, 7 to 10 minutes. Add remaining ingredients (including scallions) and stir-fry until liquid is absorbed, about 2 minutes. Season with pepper.

BACON FRIED RICE

Steps:

• Heat skillet on medium-high. Add 2 tablespoons of the canola oil, the onion and the white and light green scallion slices, and cook for 2 minutes.
• Add the garlic, 1 tablespoon of the oil and the cooked rice and stir to coat. Add the peas and stir again.
• Make a large well in the rice and add the remaining 2 tablespoons of the oil and the eggs. Let the eggs set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more.
• Stir the eggs into the rice, breaking them up into small pieces.
• Turn off the heat. Add the bacon, half of the dark green scallion slices and the sesame oil and stir. Season to taste with salt and pepper. Transfer the fried rice to a serving platter and top with the remaining scallions.

EASY AND FAST BACON FRIED RICE

Steps:

• In a large wok or high sided skillet, cook bacon over medium high heat until done.
• Remove bacon from pan with a slotted spoon and set aside to drain on paper towels.
• Add green onion to bacon grease and cook until tender and slightly translucent.
• Add rice to pan and cook until rice is very lightly brown and cooked throughout.
• Push rice to the sides and add egg into center of pan.
• Quickly scramble cook eggs.
• Push rice back into center of pan and mix all thoroughly.
• Season with soy sauce to taste.

BACON GARLIC FRIED RICE

Steps:

• Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture.
• Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don't let the garlic get brown. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It's ok for there to be some clumps of rice remaining. It is important your rice is cold when you start or the fried rice will get gluey and mushy. Day old rice is best, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first.
• After about 5 minutes, or once the rice is heated through make a well in the center of your rice. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice.
• The last step is to add the soy sauce, crumble bacon pieces over, mix, taste and add salt if desired.
• This fried rice is surprisingly simple, but really awesome. I always use the frozen peas/carrots, but other veggies can work. Never use canned veggies, and ones that release water (like tomatoes, mushrooms, zucchini, squash) can be tricky, because your rice can get mushy. Fresh carrots, broccoli, snap peas, bell pepper, frozen/fresh corn have been tried and all work.