Bacon Egg And Mushroom Fried Rice Recipes
CHINESE FRIED RICE WITH BACON AND MUSHROOMS
I doubt this really qualifies as authentic Chinese cuisine, but it's delicious nonetheless and very simple. Use pre-cooked rice that's been sitting in the fridge for at least a day or two (or in the freezer) for the best results.
Provided by Swan Valley Tammi
Categories White Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp. Remove and drain on paper towels, but reserve 3 tablespoons drippings.
- Add onions and celery to drippings and cook until tender.
- Add mushrooms, rice, and soy sauce. Cook 10 minutes on low heat, stirring occasionally.
- Stir in beaten egg and cook only until egg is done.
- Crumble bacon and add to rice mixture. Mix well and serve.
Nutrition Facts : Calories 563.2, Fat 36.9, SaturatedFat 12.8, Cholesterol 100.7, Sodium 1030.6, Carbohydrate 43.1, Fiber 1.4, Sugar 1.3, Protein 13.4
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
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
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