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.
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
VEGETABLE FRIED RICE WITH BACON
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.
- Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.
Nutrition Facts : Calories 513, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 201 milligrams, Sodium 456 milligrams, Carbohydrate 61 grams, Fiber 2 grams, Protein 17 grams
FRIED RICE WITH BACON AND GINGER
Provided by Mark Bittman
Categories quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cook coarse-chopped slab bacon in neutral oil until done; add cooked rice, chopped scallions, minced ginger and garlic; cook until rice begins to brown. Crack in 1 or 2 eggs, and continue to stir; finish with soy sauce.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 18 grams, Carbohydrate 48 grams, Fat 23 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 438 milligrams, Sugar 1 gram, TransFat 0 grams
BACON AND EGG FRIED RICE RECIPE BY TASTY
Here's what you need: large eggs, bacon, medium onion, vegetable oil, rice, salt, black pepper, sugar, soy sauce, green onion
Provided by Tasty
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 736 calories, Carbohydrate 82 grams, Fat 28 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams
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
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