Bacon Fried Rice

makes 4-6 servings

recipe slightly adapted from Breakfast for Dinner Cookbook

  • 4 cups cooked jasmine rice
  • 6 slices bacon, diced
  • 1/2 large yellow onion, thinly sliced
  • 4 green onions, thinly sliced plus more for topping
  • 3 cloves minced garlic
  • 1 tablespoon finely grated ginger (from about a 1-inch piece)
  • 1 cup frozen peas
  • 4 large eggs, beaten
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 1/2 teaspoon sriracha (optional)
  • 1 carrot, thinly sliced or ribboned using a vegetable peeler, for topping
In a large non-stick skillet or wok over medium-high heat, cook bacon until it is browned and fat is rendered, about 10 minutes. Drain any excess fat from pan (you still want a thin layer coating the bottom) and push bacon to sides of pan. In the center, add onions and cook until softened, about 2 minutes. Stir in green onions, garlic, and ginger and cook for 3 minutes, taking care not to let the garlic brown. Stir in peas and cook for 2 minutes, or until warm. Transfer the mixture to a medium bowl.
Lower heat to medium, add eggs and scramble for 2-3 minutes or until fully cooked. Add eggs to bacon mixture. Wipe out skillet (careful as it may be hot), add vegetable oil, and return to medium-high heat. When oil is hot but not smoking, add cooked rice and spread in an even layer. Cook, stirring occasionally, for 5 minutes, or until rice is heated through and slightly crispy. Stir in bacon-egg mixture. Season to taste with soy sauce and siriacha. Top with green onions and carrots and serve hot.
Shutterbean Notes: 
I pre-cooked jasmine recipe for this recipe a day in advance in my rice cooker. It’s always best to make fried rice with leftover rice because fresh rice gets gummy & sticky. Two cups of uncooked rice yields about 4-4 1/2 cups cooked rice.