Bacon and Egg Fried Rice
Forget takeout and make this bacon and egg fried rice right at home! Punctuated with soy sauce, sesame oil, and toasted sesame seeds, this wonderfully flavorful dish cooks in one pan and is ready in about 40 minutes.
Ingredients
- 5 strips bacon raw, standard thickness, cut into 1-inch pieces
- ½ yellow onion diced
- 4 scallions sliced (separate the white and green parts)
- 4 eggs large, whisked, with a pinch of salt
- 2 teaspoons neutral oil (Note 1)
- 4 cups day-old cooked white rice (Note 2)
- ¼ cup low-sodium soy sauce (Note 3)
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds toasted (Note 4)
Instructions
- Heat a wok or skillet over medium heat, and toast the sesame seeds until golden. Remove them and set aside.
- Add the bacon to the same pan and cook it until crisp. Transfer the bacon from the pan to a paper towel to absorb the excess grease. Remove all but about 1 tablespoon of the bacon grease from the skillet with a spoon and discard.
- Add the onion and scallions (white parts only) to the skillet and cook them in the remaining bacon grease until soft and translucent.
- Add the eggs, turning down the heat so they cook gently. When they're about done, transfer them with the onions and scallions to a plate. (It's fine to cook the eggs, onions, and scallions together.)
- Crank up the heat again and add the neutral oil to the pan. When it’s heated through, add the pre-cooked rice and spread it out as thinly as possible to heat through and brown the underside slightly, if you'd like.
- Lower the heat, then add the soy sauce and toss it quickly with the rice to evenly coat it.
- Return the egg, onion, and scallion mixture to the skillet. Add the sesame oil and half the green scallions; stir everything together and finish cooking the eggs, about 1 minute.
- Remove from the heat and stir in the cooked bacon. Garnish with the toasted sesame seeds and remaining green scallions.
Notes
Note 1: Vegetable or canola oil is a good neutral oil to use.
Note 2: Any long-grain rice works best here. I like to use jasmine rice. If you use the same, 1 and ¼ cups of dry jasmine rice will yield 4 cups of cooked rice. Boil it as you would pasta, then drain. It will cook in about 10 minutes.
Note 3: While ¼ cup of soy sauce may seem like a lot, it will darken the rice and mellow the flavor as you cook it in the hot pan. Feel free to reduce to 2-3 tablespoons if you'd like.
Note 4: You can skip toasting the sesame seeds if you purchase them already toasted.
General Note:
- If the cold rice sticks together, fluff it with a fork before adding it to the pan when you make the fried rice.
Nutrition
Serving: 1serving | Calories: 920kcal | Carbohydrates: 152g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 830mg | Potassium: 447mg | Fiber: 3g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 3mg
Tried this recipe?Let me know how it was!