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
EASY BACON FRIED RICE
Bacon Fried Rice is 1000x better than takeout and has crispy bacon, eggs, peas, carrots and rice that combine to make the best fried rice ever!
Provided by Alyssa Rivers
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150 kcal, Carbohydrate 23 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 367 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GINGER FRIED RICE
For variety and color, I like to combine at least two types of vegetables in this fried rice recipe. It's a flexible dish, limited only by what's in the fridge and your imagination. -Becky Matheny, Strasburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Pour egg into skillet. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to plate. Set aside., In the same skillet, saute pepper and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, chicken, soy sauce and ginger. Chop egg into small pieces; stir into skillet and heat through. Garnish with carrot.
Nutrition Facts : Calories 223 calories, Fat 9g fat (2g saturated fat), Cholesterol 121mg cholesterol, Sodium 517mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
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
GINGER FRIED RICE
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten. Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well). It's jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient. Perhaps unsurprisingly - this is a chef's recipe, after all - separate cooking processes are called for: ginger and garlic are crisped, leeks softened, rice and eggs fried. But no step takes more than a few minutes, and the results are absolutely worth the effort.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1/4 cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
- Reduce heat under skillet to medium-low and add 2 tablespoons peanut oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
- Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
- In a nonstick skillet, fry eggs in remaining peanut oil, sunny-side-up, until edges are set but yolk is still runny.
- Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 2 grams, TransFat 0 grams
QUICK FRIED RICE
Our egg-fried rice recipe with peas, bacon and mushrooms is a great way to use leftovers. Ready in under 15 minutes, it makes a super-speedy one-pan supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 12m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan, then tip in the egg. Leave to set for 30 secs-1 min, swirling every now and again, then tip it out and finely slice. Add the bacon and mushrooms to pan, then fry until golden, about 3 mins. Add the peas, garlic and ginger, then cook for 1 min.
- Mix the soy sauce and sugar together. Turn up the heat, add the cooked rice to the pan, heat through, then splash in the sweet soy sauce. Stir through the egg and serve straight away, with more soy sauce if you like.
Nutrition Facts : Calories 355 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.81 milligram of sodium
FRIED RICE WITH EGG & GINGER
John Torode's delicious egg fried rice is dotted with juicy prawns and makes a great addition to a Chinese feast
Provided by John Torode
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.
Nutrition Facts : Calories 462 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.88 milligram of sodium
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
THE BEST FRIED RICE
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!
Provided by Kelley Simmons
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter into a large skillet.
- Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
- Serve immediately with green onions for garnish, if desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 767 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
LEFTOVER FRIED RICE WITH BACON AND GINGER
We always have leftover fried rice when we order take-out Chinese. I prepared this with ginger the next day to use the rice and we loved it. Serve with soy sauce.
Provided by Janice Riker
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a cast iron or heavy skillet over medium heat. Add bacon; fry, turning frequently until crispy, about 5 minutes. Remove bacon from the skillet; transfer to paper towels to drain. Let cool for 10 minutes. Crumble into bite-sized pieces.
- While bacon is cooling, cook and stir rice in the same skillet with bacon drippings, ground ginger, and fresh ginger over medium heat until rice is hot, about 5 minutes. Remove from heat. Stir in green onion.
- Heat a small skillet over medium heat until warm; add butter and melt, being careful not to brown the butter. Add eggs, salt, and pepper; scramble until eggs are set but still moist, 3 to 4 minutes. Stir scrambled eggs into hot fried rice until eggs are broken into small pieces. Add crumbled bacon and mix well.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 17.8 g, Cholesterol 126.9 mg, Fat 20.3 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 0.8 g
FRIED RICE WITH 5-SPICE BACON
Make and share this Fried Rice With 5-Spice Bacon recipe from Food.com.
Provided by Super San Mateo Che
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for about 18 minutes. Alternatively, use a rice cooker to prepare the rice.
- In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat.
- Season the pork with salt, pepper and the five-spice powder.
- Add to the pan and stir-fry for 3 minutes. Transfer to a plate.
- Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes.
- Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium.
- Add red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute.
- Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.
Nutrition Facts : Calories 1056.5, Fat 72, SaturatedFat 20.5, Cholesterol 182.9, Sodium 3398.2, Carbohydrate 70.4, Fiber 4.6, Sugar 5.9, Protein 30.3
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
FRIED RICE WITH CANADIAN BACON
Categories Ginger Pork Rice Side Stir-Fry Quick & Easy Lunch Bacon Pea Spring Gourmet Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 side-dish servings
Number Of Ingredients 11
Steps:
- Heat peanut oil in a wok or 12-inch heavy skillet over moderately high heat until smoking. Add ginger, 1/4 cup scallions, and salt and stir-fry 1 minute. Add rice and stir-fry until beginning to brown, 7 to 10 minutes. Add remaining ingredients (including scallions) and stir-fry until liquid is absorbed, about 2 minutes. Season with pepper.
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- Add the oil and sauté the bacon until golden brown but not yet crispy, about 4-5 minutes. If the bacon has rendered too much fat, drain most of it, leaving in the wok just 2 or 3 tablespoons.
- Add the onions and scallion, sautéing until softened, about 2-3 minutes. Then, add the minced garlic and sauté for a minute, until fragrant.
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- Mix the eggs with the sesame oil and some seasoning. Heat half the vegetable oil in a wok or deep frying pan and cook the eggs, continually stirring, until you have scrambled egg. Set aside in a bowl.
- Heat another teaspoon of vegetable oil and fry the bacon pieces until crisp and golden. Add the mixed vegetables, tossing everything together. Fry for another 5-6 minutes until the vegetables have defrosted and are just tender. Add the onion (reserve a few of the green spring-onion tops if using), ginger and garlic, and stir-fry for a minute, then add the rice, breaking up into the veg as you mix. Fry for another 2-3 minutes until piping hot.
- Season with the soy sauce, and add the scrambled egg back to the wok, folding everything together. Serve in bowls with a drizzle more soy sauce and the reserved spring onion greens (if using). A drizzle of chilli sauce wouldn’t go amiss here.
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- Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside.
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- Add half the scallions, the mushrooms, chilli, garlic and ginger. Cook, stirring frequently, for about 3-4 minutes.
- Add in the rice, remaining scallions and soy sauce. Cook until heated through stirring all the time. Taste and season with a little salt and black pepper.
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- Mix sauce ingredients (soy sauce, mirin, sake, and oyster sauce) together in a small bowl. Set aside.
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- Basic Chinese Fried Rice. A traditional Chinese fried rice usually features lap cheong (a sweet and salty Chinese sausage). If you don’t have an Asian market near you, you can substitute bacon, ham, salami, or chorizo.
- Chicken Fried Rice. If chicken fried rice is your go-to Chinese food order, then it’s worth knowing how to make on your own. Marinate the chicken in a mix of soy sauce, oyster sauce, minced garlic, and Sriracha first for a couple of hours to impart even more flavor.
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