Bacon And Green Onions Rice Food

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!

EASY BACON FRIED RICE

Steps:

• Add your chopped bacon to a medium sized skillet or work. Cook over medium high heat until it is crisp. Remove with a slotted spoon and drain the grease leaving about 1 tablespoon.
• Next, add your chopped onion and frozen peas and carrots and sauté for 1-2 minutes until they are tender.
• Slide your veggies to one side and add the beaten egg to the other side. Scramble the egg until it is cooked through and combine it with the peas and carrots.
• Add cooked rice and bacon back to the skillet and combine. Add in sesame oil and soy sauce to taste. Let it heat through and garnish with chopped green onions.

ONE POT BACON FRIED RICE

Steps:

• Heat a nonstick pot over medium high heat.
• Add bacon and cook for a few minutes until crisp. Remove bacon from pot and keep aside. Crumble it when it cools down a bit. Don't throw away the bacon fat.
• In the same pot with bacon fat, add sesame oil, onion, garlic, frozen vegetables and saute for a few minutes until they are tender.
• Push these vegetables to one side of the pot and add eggs.
• Scramble them until fully cooked.
• Mix them together with the veggies.
• Add boiled rice, cooked bacon, soy sauce, Sriracha sauce, salt, pepper and mix everything together.
• Garnish with some more cooked bacon and lots of green onions. Enjoy!

EASY FRIED RICE RECIPE WITH GREEN ONION

Steps:

• In a big skillet, on a medium heat, heat up 2 tablespoons olive oil and 2 tablespoons of butter until melted. Add 5 cloves of minced garlic and stir fry until golden color.
• Now, add 4 cups of cooked Jasmine rice, stir up. Sprinkle black pepper to taste, stir.
• Clear the middle of the skillet, break the eggs in the middle, stir. Stir with rice until eggs look cooked.
• Pour 4 teaspoons of soy sauce, stir up evenly. Finally, add 1/2 cup chopped green onion, stir and turn off the heat. Serve with meat or shrimps. Enjoy!

SPANISH RICE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

RICE WITH PEAS AND BACON

Steps:

• In a skillet over medium heat, cook the bacon lardons until browned and crispy. Transfer to a paper towel-lined plate and set aside.
• In a medium saucepan, combine the rice with the recommended amount of water on the package. Add the peas and salt and cook according to the rice package instructions.
• Stir in the Parmesan, butter, lemon zest and juice and black pepper. Mix in the bacon and serve.

PARMESAN RICE AND PEAS WITH BACON

Steps:

• In 2-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp. Stir in onion. Cook about 1 minute, stirring occasionally, until onion is tender.
• Stir in rice until well coated with bacon drippings. Stir in broth. Heat to boiling; reduce heat to low. Cover and simmer about 20 minutes or until rice is tender and broth is absorbed.
• Gently stir in peas. Cover and cook 1 to 2 minutes or until peas are hot; remove from heat. Stir in cheese and pepper.

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-AND-EGG RICE

Steps:

• Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
• Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
• Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
• Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.

GREEN ONION GARLICKY WILD RICE

Steps:

• Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.

SPANISH RICE ORIGINAL

Steps:

• Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
• Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

BACON AND GREEN ONIONS RICE

Steps:

• Slice bacon into small bite-size pieces. Fry them until crisp in a deep pan. Set bacon aside. Dispose of bacon fat but keep the residue on the pan.
• Chop green onions thinly.
• Add white rice to same pan over medium heat and keep stirring until golden. (otherwise it will burn.) Do not cover rice while cooking.
• Once rice is golden, add the chopped green onions and stir together for a couple of minutes.
• Add bacon and stir for another 2 minutes.
• Add water and soy sauce. Stir and bring to a boil.
• Reduce the heat and allow to simmer for 20 minutes or until water is gone. Stick a fork all the way down and part it to see if theres any water left. If no water is left, taste to see if rice tastes done.
• Serve as side and enjoy it!

UNWRAPPED BACON SCALLOPS

Steps:

• In an ungreased 1-1/2-qt. microwave-safe dish, combine rice and broth. Cover and microwave on high for 7-8 minutes or until liquid is absorbed and rice is tender. Let stand for 5 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings., Saute the onion, zucchini and garlic in drippings until tender. Add scallops; saute for 3 minutes. Add the tomatoes, seafood seasoning and thyme; saute 1-2 minutes longer or until scallops are firm and opaque. Fluff rice with a fork; serve with scallop mixture. Sprinkle with green onions and bacon.

RICE COOKER BACON AND ONION RICE

Steps:

• Cut onion into chunks (approx. about 1/2").
• Slice bacon into small pieces (approx. 1/4" square).
• Place rice in rice cooker and add water as recommended (usually about 2 cups). Set to cook.
• Heat medium-sized frying pan over medium heat. Fry bacon and onion together until bacon is crisp.
• When rice is done, add butter or margarine and stir to combine. Add bacon and onion mixture and stir to combine.

CHICKEN AND BACON FRIED RICE

Steps:

• Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip them over. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then cut into small pieces.
• Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
• Add the chicken, bacon, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Taste the rice and add salt, only if needed. Enjoy!