Fried Rice With Bacon (Oriental Style)
"One of my fondest memories growing up is the reaction my best friend had about my mom's fried rice. She was so addicted to it she would randomly request that mom make some. I have been craving it lately but knowing that it needs to be done with "yesterday's" leftover rice gets me every time. (If fresh rice is used it will stick together in a mushy mess instead of separating out into individual dry pieces.) Well, as luck would have it I spaced when making rice a few nights ago & instead of loading the rice cooker with 2 cups rice & 4 cups water I put in 4 cups of both! So I added another 4 cups of water & wow... that was a lot of leftover rice! So, last night I combined what I could remember of mom's fried rice with what I had on hand & my family loved it. We ate this for a main meal but usually it's served as a side. The first bite I took really did take me back 25 years! I hope you enjoy it too! :)"
photo by cookin_nurse
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 453.59 g bacon
- 4 eggs
- 29.58 ml milk
- salt & pepper, to taste
- 29.58 ml 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)
- 118.29 ml carrot (pre-shredded or 1-2 carrots finely diced)
- 177.44 ml frozen mixed vegetables (the small diced size)
- 4.92 ml chicken bouillon granule (I used a leftover packet of chicken flavored seasoning from Ramen noodles as well as 1/2 packet of t)
- 29.58 ml water
- 1182.95 ml cooked rice (brown or white, but be sure it's refrigerated till cold)
- 44.37 ml low sodium soy sauce
- 14.78 ml 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.
Questions & Replies
Got a question?
Share it with the community!
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! -
Brilliant! You just can't go wrong with bacon! This made a lot and the leftovers were even better for lunch the next day. Thanks for sharing this delicious recipe Tinkerbell. -
Enjoyed it greatly! Whoever thought of putting bacon in fried rice is amazing, we loved it! Made for zwt6! -
Wonderful! I skipped the bullion, and added an onion to the veggies. I also added a little sugar to the eggs. Good use for leftover rice :D For ZWT6 N. -
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.
see 8 more reviews
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.
