BACON AND EGG FRIED RICE
Provided by Jet Tila
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
- Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
BACON AND EGG FRIED RICE RECIPE BY TASTY
Here's what you need: large eggs, bacon, medium onion, vegetable oil, rice, salt, black pepper, sugar, soy sauce, green onion
Provided by Tasty
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat three eggs in an empty bowl and add a bit of salt until well-combined.
- Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
- Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
- Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
- Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
- Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
- Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
- Sprinkle with green onion, as desired.
- Enjoy!
Nutrition Facts : Calories 736 calories, Carbohydrate 82 grams, Fat 28 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams
BACON, EGG AND MUSHROOM FRIED RICE
This tasty recipe is made in a flash and makes a great speedy lunch or quick meal especially good if you have leftover rice from the night before!
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok over a high heat and add the vegetable oil.
- Tip the beaten eggs into the wok, stir to scramble, then remove and set aside.
- Put the bacon into the same wok and stir fry until browned and slightly crisp.
- Throw in the frozen peas and mushrooms and stir fry for less than a minute. Add the rice and mix well until the rice has broken down.
- Return the eggs to the wok. Season with light soy sauce, sesame oil and a pinch of white pepper. Serve immediately.
Nutrition Facts : Calories 549.7, Fat 33.2, SaturatedFat 9.2, Cholesterol 214.9, Sodium 469.5, Carbohydrate 44.8, Fiber 3.1, Sugar 3, Protein 17
BREAKFAST FRIED RICE RECIPE BY TASTY
Here's what you need: cooked rice, bacon, red onion, garlic, large eggs, sesame oil, soy sauce, green onion, shredded cheese, salt and pepper
Provided by Dezirae Odum
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fry bacon in a pan on medium high heat until crispy. Then, remove bacon and reduce heat to medium.
- Add sesame oil and onion. Cook until translucent, then add garlic and stir for 2 minutes.
- Add rice and mix thoroughly. Stir for 5 minutes until rice is cooked through.
- Create a well in the middle of the pan and add eggs. Stir eggs in the well until mostly cooked. Then, incorporate the eggs with the rest of the rice.
- Add soy sauce and Stir until well incorporated.
- Add in the bacon (chopped) and green onions.
- Serve warm.
Nutrition Facts : Calories 467 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram
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BACON AND EGG FRIED RICE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (17)Total Time 20 minsCategory RiceCalories 422 per serving
- Heat the oil in your wok over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
- Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon's looking good to you, take it out of the wok and set aside along with the scrambled eggs.
- Add the diced onion to the wok and stir-fry until translucent. Once they're translucent, add the cooked rice and stir-fry for 2 minutes. Use your wok spatula to flatten out and break up any clumps. Add the salt, sugar, and soy sauces, and spread the Shaoxing wine (if using) around the perimeter of the wok to get a good sizzle going.
- Give everything a good stir for another minute or so. When you start to see steam coming off the rice, that means it's heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up.
ONE-PAN BACON AND EGG FRIED RICE - JUST A TASTE
From justataste.com
5/5 (2)Total Time 40 minsCategory Main Course, Side DishCalories 643 per serving
- Add the bacon to a large skillet set over medium-low heat. Cook, stirring, until all of the fat has rendered and the bacon is crispy. Using a slotted spoon, transfer the bacon to the paper towel-lined plate. Leave 1 tablespoon of drippings in the pan and transfer the rest to a small bowl.
- Add the eggs, plus a pinch of salt and pepper to the skillet and scramble to your desired consistency. Transfer the eggs to the plate with the bacon.
- Add 2 tablespoons of the reserved drippings to the pan (if needed, supplement with olive oil or vegetable oil) then add the onions and garlic. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.
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