The day Tracy from Shutterbean posted this recipe, I knew I had to make it.
That night I made myself a batch and when Ryan got home I told him I would be making it again soon so he could try it.
So, make it again I did and then again and again.
This has become a go-to weeknight recipe when I need something quick and filling.
I love this recipe because you can adjust it to whatever vegetables you have on hand, even switch up the rice to whatever you have. Add more heat if you like it spicy! It’s completely adaptable to your taste and with the mix of bacon and egg it feels like breakfast for dinner, what could be better!
Bacon Fried Rice - adapted with what I had on hand from Shutterbean
2 cups cooked rice (jasmine is great and I’ve used brown too with great results)
5 slices bacon, diced
1/2 cup red onion, diced
2 green onions thinly sliced, plus extra for topping
2 cloves minced garlic
2 tsp grated ginger
1 cup diced red pepper
1 cup chopped broccoli, bite sized pieces
2 eggs, beaten
1.5 tbsp soya sauce
1 tbsp vegetable oil
hot sauce (optional)
slices of lime for garnish (optional)
Cook your rice according to package directions. It’s best to use rice cooked the day before, it makes cooking this meal faster and well it doesn’t stick as much.
In a wok or large frying pan, cook your bacon on medium-high heat until slightly crispy. Add in the onion and cook until soften, transfer to a bowl, leaving some of the grease in the pan.
Add in broccoli and red pepper, stir and cook for 4-5 minutes, so it has some bite still and not totally soft. Add in your garlic, ginger and green onions, cook for 2-3 minutes. Transfer to the same bowl as the bacon.
Lower heat to medium and add egg and scramble for 2-3 minutes until cooked, transfer to same bowl.
Heat pan back up to medium-high heat. Coat the pan with the vegetable oil and add in the rice, cooking for 4-5 minutes until it is heated through and slightly crispy. Add everything in the bowl back to the pan and mix, add in the soya sauce and hot sauce if you desire. Mix until everything is coated and mixed in thoroughly.
Transfer to your serving bowls and sprinkle extra green onion on top and squeeze lime over top if desired.