BACON AND EGG FRIED RICE
Provided by Jet Tila
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
- Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
FRIED RICE WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 447 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 335 milligrams, Sodium 709 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 20 grams
EASY BACON FRIED RICE
This is a fried rice recipe that I luckily created from practically threadbare cabinets one evening. It's the epitome of comfort food and is a breeze to make. The green beans really complement the flavors but feel free to use any veggie you have on hand. Enjoy!
Provided by Christi Checca
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 37.7 g, Cholesterol 58.3 mg, Fat 8.5 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.3 g, Sodium 493.3 mg, Sugar 1.6 g
CRISPY FRIED RICE WITH BACON AND CABBAGE
This easy, hearty weeknight meal gets a lot of its brawny richness from just a small amount of bacon. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward bokkeumbap) zips things up. The secret to getting a crackling, crunchy texture is letting the rice sit in the hot oil without touching it until it browns, but using leftover rice also helps. (As the rice dries out, it crisps more easily.) If you're starting from scratch, just cook 2 cups of dry rice to yield the 6 cups of cooked rice called for here. Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Be sure to have everything ready and near the stove when before you start. The cooking goes fast, and there won't be any time to prepare ingredients once you get going.
Provided by Melissa Clark
Categories weekday, grains and rice, main course
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
- Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
- Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
- Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.
FRIED RICE WITH BACON
Crispy bacon gives this fried rice recipe a delicious difference. The sauteed leeks and onion season the rice nicely and give it an appealing look. It goes great with my mom's baked salmon. -Susan Emery Everett, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper.
Nutrition Facts :
BACON FRIED RICE
Make and share this Bacon Fried Rice recipe from Food.com.
Provided by Lady Di Shea
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
BACON AND LEEK FRIED RICE
This is a great way to use up whatever veggies you have around.
Provided by Dana Hayden, M.Ed.
Categories Rice Sides
Time 35m
Number Of Ingredients 10
Steps:
- 1. Make three cups of rice, I used Uncle Ben's. Then put in freezer for 30 minutes.
- 2. Cut up leeks,large carrot, white onion, red onion, celery and strips of bacon into 1/2 inch pieces.
- 3. Fry bacon and drain. Add 1 T. butter and 1 T. of Crisco oil to the pan. Fry the veggies over low heat-that way the leeks won't get slimy. This will take about three minutes then drain and put on a plate.
- 4. Using same pan add 1 T. of Crisco and put the rice into pan. Add the bacon and veggies to the rice and cook for 3 minutes. Add 2 T. of soy sauce and continue to cook for 1-2 more minutes. Serve.
LEEKS WITH BACON & MUSHROOMS
A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.
Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
BACON GARLIC FRIED RICE
This is the fried rice I grew up with. I was never sure if it was just a Filipino recipe or an adaptation my mother made being in the South (US) but all I know is I've never met anyone that didn't like this fried rice and people always beg me for the recipe. The prep time below assumes you already have left over rice in the fridge, but there's instructions for cooling your cooked rice too.
Provided by MC Baker
Categories Long Grain Rice
Time 23m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 298.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 65.8, Sodium 788.8, Carbohydrate 32.3, Fiber 1.4, Sugar 0.3, Protein 9.5
BACON AND BRUSSELS SPROUTS FRIED RICE
Steps:
- Slice your bacon pieces into ¼ inch strips crosswise. Trim and slice the brussels sprouts lengthwise. Peel and mince the ginger. Slice your green onions crosswise and discard the white parts.
- In a large nonstick skillet, add the vegetable oil over medium high heat. Add your bacon, stirring every 30 seconds until browned, about 4 minutes. Once browned, remove the bacon to a paper towel lined plate with a slotted spoon. Pour out all but 1 tbsp of bacon fat from the pan. Save the bacon fat in a jar for later.
- Keep the pan over medium high heat. Place your brussels sprouts, cut side down in the fat, and cook without disturbing them for 3-4 minutes until the bottoms are browned. Stir them up a bit and cook for another minute. Remove them to the plate with the bacon.
- In the same pan, add 2 tbsp of sesame oil over medium high heat. Add the ginger and cook for one minute. Add the rice and flatten into an even layer in the pan. Let this cook without disturbing for 30 seconds. Mix up the rice and flatten again, repeating for 3-4 minutes until rice has some crispy bits. Add the soy sauce and chili paste, and stir in the bacon and brussels sprouts. Squeeze in the lemon and stir the rice. Cook for one minute.
- Push all the rice to one side of the pan. In the cleared part of the pan, add a little oil. Crack your egg and let it set for just 30 seconds. Then scramble it with a spatula or wooden spoon. Once the egg is cooked through, stir it into the rice. Add the sesame seeds and taste the rice for salt. Add salt if needed. Top with sliced green onions to garnish.
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SMOKY SAUTéED BACON AND LEEKS RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 25 mins
- Heat a large skillet. Add the bacon and cook over moderate heat until crisp around the edges, about 6 minutes. Transfer the bacon to a paper towel–lined plate and wipe out the skillet.
- Melt the butter in the skillet over high heat until starting to brown. Reduce the heat to moderate, add the leeks and cook, stirring, until tender, 6 to 8 minutes. Return the bacon to the skillet and toss. Season with salt and pepper and serve.
BACON FRIED RICE WITH AVOCADO AND FRIED EGGS - FOOD & WINE
From foodandwine.com
Servings 6Total Time 1 hr 30 minsCategory Bacon
- In a large saucepan of salted boiling water, blanch the spinach until wilted, 1 to 2 minutes. Drain well and let cool slightly, then squeeze dry. In a medium bowl, toss the spinach with the sesame seeds and sesame oil. Season with salt.
- In a very large skillet, cook the bacon over moderately high heat, turning, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Pour off the fat from the skillet and heat 1/4 inch of canola oil. Add the shallots and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate to drain.
- In a bowl, toss the white and brown rices with the oyster sauce, soy sauce and Sriracha until well coated. In a wok or the wiped-out very large skillet, melt the butter. Add the onion and celery and cook over moderate heat until just starting to soften, about 2 minutes. Add the rice and stir-fry over high heat until hot, about 5 minutes. Stir in half of the scallions and season with salt and pepper; keep warm.
- Heat a large nonstick skillet and brush with oil. Crack half of the eggs into the skillet and cook sunny side up, about 4 minutes. Transfer the eggs to a plate. Brush the skillet with oil and fry the remaining 3 eggs.
BACON FRIED RICE : 5 STEPS - INSTRUCTABLES
From instructables.com
Estimated Reading Time 2 mins
- Fry the Bacon. Fry up 6-7 strips of bacon. Let the grease cool enough to discard some. Chop up that bacon! Discard enough of the grease to only leave a layer coating the entire the bottom of the pan.
- Fry the Onions. Chop up your onions. Add them to the bacon grease and fry them. Season with soy sauce and seasoned salt to taste. Fry on high heat until the onions begin to turn brown around the edges.
- Add the Rice & Bacon. Add in your rice. Mix until all of the rice is coated in the bacon grease and soy sauce. Add extra soy sauce and seasoned salt to taste.
- Egg! Lastly, still on medium heat, crack an egg on top of the rice. Stir the rice to evenly distribute the egg throughout the rice. Keep stirring until all of the egg is cooked.
- Enjoy! You now are the proud owner of some delicious and non-nutritious bacon fried rice! Now get that deliciousness IN YOUR BELLY! Mmm... bacon. If you want an appetizer or side for this dish, some bacon won tons or mini bacon egg rolls would be perfect!
BACON & LEEK HASH | SLIMMING FRIENDLY
From slimmingviolet.com
Cuisine BritishCategory Breakfast, Main CourseServings 1Calories 376 per serving
- Boil your potato cubes for 10 minutes, or until soft, and drain in a colander. Give them a really good shake to create some fluffy edges!
- Heat a small frying pan over a medium to high heat, and spritz with low calorie cooking spray. Cook the bacon for a few minutes. Add the potatoes, leek, and herbs to the pan, and fry for 5-10 minutes or until the leek is cooked and the potatoes are starting to turn a little crispy.
THERMOMIX 'FRIED' RICE - RECIPE PETITCHEF
From en.petitchef.com
4.6/5 (5)Category Main DishCuisine enTotal Time 1 hr 5 mins
- Rinse rice under tap, then place basket back in bowl. Fasten lid onto bowl, place Varoma on top, and start cooking - Varoma temperature, 20 mins (white) or 35 mins (brown), speed 4.
- Place the cubed meat in the bottom of the Varoma in a single layer, then top with the veges: - 100g - 200g of cubed chicken or fish (you can marinate it for a little while first in some soy sauce, curry powder, garlic, ginger, and honey, or whatever marinade you prefer)
LEEK & PEA FRIED RICE - THIS HEALTHY TABLE
From thishealthytable.com
4.8/5 (5)Total Time 30 minsCategory Main DishesCalories 362 per serving
- Heat a large skillet over medium-high heat. Add the eggs and scramble them till they are just done. Remove eggs to a bowl and wipe out the skillet.
- Add the oil to the same skillet and heat again over medium-high heat. Add the leeks, onion, garlic, and ginger and sauté for 3 to 4 minutes, or until the onion is translucent.
BREAKFAST FRIED RICE | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
4/5 (46)Calories 816 per servingCategory Main
- Mince chili and garlic. Slice scallions. Set greens aside for garnish. Slice bacon into wide strips, then fry it in a pan over medium heat until crispy.
- Add sesame oil, then add scallion whites, minced garlic, and chili to bacon and sauté for approx. 1 min. or until fragrant.
- Add rice and fry for approx. 2 min. Add soy sauce and toss to combine. When rice starts to become slightly crispy, crack egg into pan and quickly toss everything to scramble the egg. Add salt to taste.
- Transfer to a serving bowl and garnish with reserved scallion greens, fresh chili and soy sauce to taste. Enjoy!
20 LEEK RECIPES THE FAMILY WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-08-18Category Recipe Roundup
- Potato Leek Soup. When I think of winter comfort food, I think of potato and leek soup. Thick, creamy, nutritious, and dense, it’s everything you want in a cozy bowlful.
- Leek and Kale Galette. This gorgeous leek and kale galette would be perfect for an impressive and elegant weekend brunch. It’s made with nutritious green vegetables, wrapped in a soft cheese filling, and encased in flaky pastry.
- Sauteed Leek with Bacon. Bacon and leek are the ultimate tasty team. The subtle flavor of the leeks is the perfect complement to bacon’s salty, meaty kick.
- Leek Gratin. Sunday roasts need hearty sides, and it doesn’t get much better than this indulgent gratin. It’s a fun alternative to classic potato casseroles, with leeks doing the heavy lifting.
- Caramelized Leek and Mushroom Rice. This is a light and healthy side that’s perfect for vegetarian dinner parties. It’s a beautiful blend of nutty rice, earthy mushrooms, and silky leeks.
- Vegetable Kugel with Caramelized Leeks. A kugel is a traditional Jewish casserole made from egg noodles or potatoes that’s typically served on Passover.
- Mushroom Leek Pizza. Vegetarian pizzas are a great option for Meatless Mondays. This delicious recipe is so much better than anything your local pizzeria can provide.
- Leek Soup with Chicken, Mushrooms and Bacon. It’s hard to believe that this creamy soup is dairy-free, but it’s true! There’s so much flavor in this beautiful bowl, along with some impressively healthy ingredients.
- Spinach Leek Stuffed Mushrooms. Serve these as an appetizer or a tasty light lunch, and enjoy the flood of compliments that will inevitably follow. Large portobello mushrooms are packed with a spinach, leek, and onion filling.
- Leek Bread Pudding. I don’t know if this dish is sweet or savory, and I don’t really care. When a recipe is this insanely delicious, you don’t ask questions.
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