Bacon Fried Rice
With crispy bacon and scrambled eggs what’s not to love. This fried rice is quick and easy so it’s perfect for busy weeknights. When the water is boiling vigorously, add the rice and 1 teaspoon of salt, stir.
- 3 cups Water
- 1½ cup Long Grain White Rice (about 5 cups cooked rice)
- 1 teaspoon Salt (we use kosher salt)
- 5 cups Cooked White Rice
- 12 ounces Bacon (cut into 1 inch pieces and cooked crispy (3 tablespoons bacon drippings reserved))
- 5 Large Eggs (beaten)
- ½ teaspoon Salt (we use kosher salt)
- 2 Large Garlic Cloves (grated or finely minced)
- ½ teaspoon Ginger Powder
- 8 ounces Bean Sprouts
- ¼ cup Low-Sodium Soy Sauce (plus 1-2 teaspoons if needed)
- 3-4 tablespoons Green Onion (sliced (plus extra for garnish if desired))
- Bring the water to a boil over high heat in a medium saucepan. When the water is boiling vigorously, add the rice and 1 teaspoon of salt, stir.
- Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes.
- Stir the rice briefly, lower the heat to low and cover. Cook the rice on low for 20 â 25 minutes until done. Uncover the rice, fluff with a fork and let it cool. Once it has cooled some, refrigerate until cold.
- Add the bacon to a large, deep, nonstick skillet or wok. Cook the bacon over medium heat for 15 â 18 minutes or until crispy, stir frequently.
- Remove the skillet from the heat. Use a slotted spoon to transfer the bacon to a paper towel lined plate.
- Reserve at least 3 tablespoons of the bacon drippings.
- Wash the wok or skillet (or use a different one) and dry thoroughly.
- Add ½ teaspoon of salt to the eggs and beat until combined.
- Heat 1 teaspoon of the reserved bacon drippings in a non-stick skillet over medium heat. Cook the eggs for 3-5 minutes while stirring with a wooden spoon or spatula until cooked through. Remove the skillet from the heat and set aside.
- Heat 2-3 tablespoons of the reserved bacon drippings in a large wok or deep, non-stick skillet over medium-low heat. When the oil is hot, but not smoking, add the garlic and ginger powder, cook 15-30 seconds, stirring constantly.
- Raise the heat to medium and immediately add the cooked white rice, eggs and bean sprouts, give everything a good stir. Cook for 5-7 minutes until the mixture starts sizzling and is hot and a little steamy. Stir frequently, almost constantly to fry everything evenly and prevent the bottom from burning.
- Next, add in ¼ cup of soy sauce while stirring constantly to coat the ingredients completely. Cook, while stirring for 1½- 2 minutes.
- Lower the heat to medium-low and continue stirring. Check the color and taste the rice, add a little more soy sauce (a teaspoon at a time) if needed. As a reference we did not add extra to ours.
- Finally, sprinkle in the reserved bacon and green onions and stir until combined.
- Reduce the heat to low, cover and cook for 10 minutes to warm everything and let the flavors come together.
Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, close to 5-7 minutes. Stir the rice briefly, lower the heat to low and cover.
Cook the rice on low for 20 – 25 minutes until done. Add the bacon to a large, deep, nonstick skillet or wok. Cook the bacon over medium heat for 15 – 18 minutes or until crispy, stir frequently.
Reserve at least 3 tablespoons of the bacon drippings. Add ½ teaspoon of salt to the eggs and beat until combined.
Heat 1 teaspoon of the reserved bacon drippings in a non-stick skillet over medium heat. Cook the eggs for 3-5 minutes while stirring with a wooden spoon or spatula until cooked through.
Heat 2-3 tablespoons of the reserved bacon drippings in a large wok or deep, non-stick skillet over medium-low heat. When the oil is hot, but not smoking, add the garlic and ginger powder, cook 15-30 seconds, stirring constantly.
Raise the heat to medium and immediately add the cooked white rice, eggs and bean sprouts, give everything a good stir. Cook for 5-7 minutes until the mixture starts sizzling and is hot and a little steamy.
Stir frequently, nearly constantly to fry everything evenly and prevent the bottom from burning. Next, add in ¼ cup of soy sauce while stirring constantly to coat the elements completely. Lower the heat to medium-low and continue stirring.
Check the color and taste the rice, add a little more soy sauce (a teaspoon at a time) if needed. Finally, sprinkle in the reserved bacon and green onions and stir until combined.
Reduce the heat to low, cover and cook for 10 minutes to warm everything and let the flavors come together.
