Bacon Egg And Shrimp Fried Rice Recipes

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BACON AND EGG FRIED RICE



Bacon and Egg Fried Rice image

Provided by Jet Tila

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons neutral oil, such as canola or vegetable, plus more as needed
3/4 cup diced bacon or ham
3/4 cup diced white onion
2 cloves garlic, minced
1/4 cup diced carrots
1/4 cup snap peas, sliced, or other seasonal vegetables
2 large eggs, beaten
4 cups cooked rice
2 tablespoons soy sauce
2 tablespoons oyster sauce
Kosher salt
2 scallions, chopped
Freshly ground white pepper

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.

EASY HOMEMADE SHRIMP FRIED RICE



Easy Homemade Shrimp Fried Rice image

This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

Provided by MonkeyMama

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
½ cup frozen corn
2 cloves garlic, finely minced, or more to taste
3 large eggs, lightly beaten
4 cups cooked rice
3 tablespoons thinly sliced green onions
3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
  • Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
  • Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
  • Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g

SHRIMP AND EGG FRIED RICE



Shrimp and Egg Fried Rice image

This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.

Provided by Demandy

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 13

3 green onions, sliced
1 small white onion, diced
2 tablespoons sesame oil
1 tablespoon Chinese five spice powder
1/3 lb medium shrimp
1 garlic clove, minced
4 ounces mushrooms, sliced
1 egg, beaten
4 tablespoons low sodium soy sauce
2 cups cooked brown rice or 2 cups cooked white rice
1/2 cup bean sprouts (optional)
1/3 cup carrot, shreds (optional)
1 diced red pepper (optional)

Steps:

  • If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
  • Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
  • Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
  • When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
  • Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

BACON AND EGG FRIED RICE RECIPE BY TASTY



Bacon And Egg Fried Rice Recipe by Tasty image

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

3 large eggs
8 oz bacon
1 medium onion
1 tablespoon vegetable oil
5 cups rice, cooked
salt, to taste
black pepper, to taste
1 teaspoon sugar
2 tablespoons soy sauce
green onion, chopped, as desired

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 AND SHRIMP FRIED RICE RECIPE - (4.5/5)



Bacon and Shrimp Fried Rice Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 13

1 cup cooked Japanese sticky rice, cooled
1 egg
1 tbsp. toasted sesame oil
1 tsp. Chinese chile bean paste (tobanjan)
2 cloves garlic, minced
1 (1") piece ginger, peeled and minced
1/4 cup bean sprouts
3 tbsp. frozen peas
4 medium shrimp, peeled and deveined, roughly chopped
1 tbsp. sake
1 tbsp. soy sauce
2 slices bacon, cooked until crisp and roughly chopped
1 scallion, minced

Steps:

  • Stir rice and egg in a bowl; set aside. Heat a 12" nonstick skillet over medium-high heat. Add sesame oil, bean paste, garlic, and ginger; cook until golden, 1-2 minutes. Add bean sprouts, peas, and shrimp; cook until shrimp are just pink, 1-2 minutes. Add rice mixture; cook, stirring constantly, until rice is warmed through, 1-2 minutes. Add sake and soy sauce; cook until rice is golden, 1-2 minutes. Remove from heat; stir in bacon and scallion.

BACON & EGG FRIED RICE



Bacon & Egg Fried Rice image

This was my favorite when I lived with my parents. My dad made it all the time for me. Hope you all enjoy it too!!

Provided by JanaBanana 2

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 eggs
1/2 lb bacon
6 cups cooked rice, cooled
1/2 cup diced onion
1/2 cup sliced mushrooms (drain, if canned)
1 cup frozen peas
1 teaspoon salt
3 tablespoons soy sauce
1 (6 ounce) can baby shrimp

Steps:

  • Scramble eggs until dry.
  • Set aside.
  • Rinse cooled rice with cold water and drain well.
  • Cut bacon into 1/4 inch pieces across the strips.
  • Pan fry until crisp.
  • Drain off excess fat.
  • Stir in onion, mushrooms, and eggs.
  • When onions begin to turn color, add peas.
  • Add rice and stir until hot.
  • Add salt and soy sauce.
  • Everything should be evenly mixed.
  • Take from heat and stir in shrimp.

Nutrition Facts : Calories 747.6, Fat 29.3, SaturatedFat 9.6, Cholesterol 227.2, Sodium 1979.8, Carbohydrate 88.3, Fiber 2.8, Sugar 3.4, Protein 29

FRIED RICE WITH BACON AND SRIRACHA



Fried Rice with Bacon and Sriracha image

Fried rice that is quick, easy, and very flavorful. This recipe has been requested so many times by my family and friends I finally decided to place it on here for all to enjoy. Happy cooking!

Provided by Anonymous

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 36m

Yield 4

Number Of Ingredients 11

½ cup frozen corn, thawed
½ cup frozen peas, thawed
¼ cup water, divided
3 eggs
1 teaspoon butter
3 slices bacon
2 tablespoons peanut oil
4 cups cooked medium-grain jasmine rice, cold
3 tablespoons sriracha sauce
2 tablespoons soy sauce
2 tablespoons fish sauce

Steps:

  • Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
  • Whisk 1 tablespoon water and 1 egg together in a small bowl.
  • Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
  • Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
  • Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
  • Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 62.4 g, Cholesterol 149.6 mg, Fat 14.9 g, Fiber 2.3 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 1712.2 mg, Sugar 3.3 g

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