Fried Rice With Bacon (Oriental Style)
photo by cookin_nurse
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 lb bacon
- 4 eggs
- 2 tablespoons milk
- salt & pepper, to taste
- 2 tablespoons olive oil
- 2 minced garlic cloves (or to taste)
- 6 green onions, sliced into 1/2 inch pieces on a diagonal (5 for stir fry & 1 for garnish)
- 1⁄2 cup carrot (pre-shredded or 1-2 carrots finely diced)
- 3⁄4 cup frozen mixed vegetables (the small diced size)
- 1 teaspoon chicken bouillon granule (I used a leftover packet of chicken flavored seasoning from Ramen noodles as well as 1/2 packet of t)
- 2 tablespoons water
- 5 cups cooked rice (brown or white, but be sure it's refrigerated till cold)
- 3 tablespoons low sodium soy sauce
- 3 teaspoons sesame oil
directions
- Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.
- Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.
- To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.
- Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.
- To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.
- Stir in bacon pieces.
- Gently stir in scrambled egg.
- Garnish with last sliced green onion.
- Serve with additional soy sauce, sesame oil or chili oil.
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Reviews
-
Outstanding. We definitely belong to the bacon loving crowd, so this was right up our alley! I also added some leftover beef to make this a main dish meal. DH said if you add some time shrimp it will be better than the Young Chow Fried Rice served by our local Chinese carryout restaurant. Because I added the beef I only used about 1/3 cup homemade bacon bits. I also reduced the eggs by half, but next time think I would try it with the full quota. Thanks for sharing!
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I had some leftover rice and decided to make this recipe. I am so happy I chose this one! First off the aroma, oh my! It just kept calling to me from the bowl I set aside for lunch but when I finally dug into it...oh wow! It was absolutely delicious. I enjoyed every bite. I don't usually use chicken bouillon in my fried rice so I think it made a great flavour difference and it was first time I had bacon in it too. Will definitely make this one again. Thanks for sharing.
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RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.