Fried Rice With Bacon Scallions And Water Chestnuts Recipes

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BACON FRIED RICE



Bacon Fried Rice image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups jasmine rice
8 ounces bacon, cut into 1-inch pieces
1 teaspoon sesame oil
1 large yellow onion, small dice
6 cloves garlic, minced
2 inches fresh ginger, peeled and grated
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 medium carrots, shredded
1 cup diced fresh pineapple
3 tablespoons sake (Japanese rice wine)
3 tablespoons light soy sauce
3 tablespoons rice wine vinegar
1 scallion, sliced
10 to 12 fresh cilantro leaves
4 to 6 sunny-side up eggs

Steps:

  • Add the rice to a medium saucepan and cover with water. Swish the rice with your fingers and then strain through a fine-mesh strainer. Repeat the process 2 more times. Place the washed rice back into the saucepan and add 1 1/2 cups water. Cover the saucepan with a tight-fitting lid and cook over medium-low heat until all the water has been absorbed and the rice is cooked through, 20 to 25 minutes. Remove from the heat and keep covered for an additional 10 to 15 minutes. (If using a rice cooker, follow the manufacturers' instructions.) Fluff the rice with a fork, transfer to a tray and allow to cool in the refrigerator until the rice is no longer sticky, about 2 hours.
  • In a large skillet or wok, cook the bacon over high heat until crispy, about 10 minutes. Remove the cooked bacon and reserve about 2 tablespoons bacon fat in the skillet. Reserve the remaining bacon fat for another use.
  • Return the skillet to high heat and add the sesame oil. Add the onions, garlic and ginger. Add 3/4 teaspoon salt and 3/8 teaspoon pepper and stir until the onions are translucent, 5 to 7 minutes. Add the carrots, pineapple and remaining 3/4 teaspoon salt and 3/8 teaspoon pepper. Continue stirring until the pineapple and carrots are cooked through, 5 to 7 minutes. Add the sake, soy sauce and rice wine vinegar and continue stirring. Add the cooled rice and reserved bacon and continue stirring. If necessary, add a touch more bacon fat or oil to the pan to avoid sticking. Adjust seasoning with salt and pepper.
  • Transfer the fried rice to serving bowls and garnish with the scallions, cilantro and a sunny-side up egg on top.

FRIED RICE WITH BACON



Fried Rice with Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon toasted sesame oil
3 slices thick-cut bacon, thinly sliced
1/2 teaspoon sugar
1 tablespoon low-sodium soy sauce
6 large eggs
Kosher salt
1/2 pint grape tomatoes, halved
1 tablespoon minced peeled ginger
6 ounces snow peas, trimmed and halved
1 orange, yellow or red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
4 cups cooked brown or white rice (thawed if frozen)

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
  • Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.
  • Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.

Nutrition Facts : Calories 447 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 335 milligrams, Sodium 709 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 20 grams

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

CRISPY FRIED RICE WITH BACON AND CABBAGE



Crispy Fried Rice With Bacon and Cabbage image

This easy, hearty weeknight meal gets a lot of its brawny richness from just a small amount of bacon. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward bokkeumbap) zips things up. The secret to getting a crackling, crunchy texture is letting the rice sit in the hot oil without touching it until it browns, but using leftover rice also helps. (As the rice dries out, it crisps more easily.) If you're starting from scratch, just cook 2 cups of dry rice to yield the 6 cups of cooked rice called for here. Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Be sure to have everything ready and near the stove when before you start. The cooking goes fast, and there won't be any time to prepare ingredients once you get going.

Provided by Melissa Clark

Categories     weekday, grains and rice, main course

Time 25m

Yield 6 servings

Number Of Ingredients 13

5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed
3 slices thick-cut bacon, in 1/2-inch pieces (about 3 ounces)
1 small bunch scallions, whites and greens separated, sliced
4 cups shredded cabbage (from about 1/2 small head)
Salt
4 garlic cloves, minced
6 cups cooked rice, white or brown, preferably day-old
2 1/2 tablespoons fish sauce, plus more as needed
1/2 tablespoon soy sauce, plus more as needed
1/2 cup kimchi, drained and chopped, plus more for serving if you like
1/2 cup green peas (thawed, if frozen)
4 fried eggs, for serving (optional)
Toasted sesame oil, for drizzling (optional)

Steps:

  • In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
  • Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
  • Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
  • Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.

EASY BACON FRIED RICE



Easy Bacon Fried Rice image

This is a fried rice recipe that I luckily created from practically threadbare cabinets one evening. It's the epitome of comfort food and is a breeze to make. The green beans really complement the flavors but feel free to use any veggie you have on hand. Enjoy!

Provided by Christi Checca

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 8

6 slices bacon, cut into 1/2-inch pieces
1 cup frozen French-cut green beans, thawed
½ onion, roughly chopped
2 cloves garlic, minced
2 teaspoons sesame oil
1 egg, beaten
3 cups cold cooked rice
1 tablespoon soy sauce, or more to taste

Steps:

  • Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
  • Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 37.7 g, Cholesterol 58.3 mg, Fat 8.5 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.3 g, Sodium 493.3 mg, Sugar 1.6 g

FRIED RICE WITH BACON AND GINGER



Fried Rice With Bacon and Ginger image

Provided by Mark Bittman

Categories     quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

2 slices slab bacon, coarsely-chopped
2 tablespoons neutral oil
2 cups cooked rice
2 scallions, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 or 2 eggs
2 teaspoons soy sauce

Steps:

  • Cook coarse-chopped slab bacon in neutral oil until done; add cooked rice, chopped scallions, minced ginger and garlic; cook until rice begins to brown. Crack in 1 or 2 eggs, and continue to stir; finish with soy sauce.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 18 grams, Carbohydrate 48 grams, Fat 23 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 438 milligrams, Sugar 1 gram, TransFat 0 grams

FRIED RICE WITH BACON, SCALLIONS AND WATER CHESTNUTS



Fried Rice With Bacon, Scallions and Water Chestnuts image

This is very tasty and pretty quick too. I have used brown rice in place of the white rice and that works just as well. Not always for your Asian dinners, this goes well with traditional pork and chicken dishes too. This is adapted from Gourmet magazine, Jan. 1999.

Provided by Scoutie

Categories     Rice

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 slices bacon
2 large carrots
2 celery ribs
8 scallions
0.5 (8 ounce) can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
1 pinch cayenne (or to taste )
3 cups cooked white rice (preferably medium-grain) or 3 cups brown rice (preferably medium-grain)

Steps:

  • Cut bacon crosswise into 1/2-inch pieces.
  • Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
  • In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened.
  • Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.

Nutrition Facts : Calories 650.3, Fat 16.4, SaturatedFat 5.3, Cholesterol 23.1, Sodium 1907.7, Carbohydrate 109.7, Fiber 7, Sugar 8.7, Protein 15.6

FRIED RICE WITH BACON, SCALLIONS, AND WATER CHESTNUTS



FRIED RICE WITH BACON, SCALLIONS, AND WATER CHESTNUTS image

Categories     Side

Yield 2-4 servings

Number Of Ingredients 10

3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)

Steps:

  • Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop. In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.

FRIED RICE WITH BACON, SCALLIONS, AND WATER CHESTNUTS



Fried Rice with Bacon, Scallions, and Water Chestnuts image

Provided by Susan Ueki

Categories     Pork     Rice     Vegetable     Side     Sauté     Stir-Fry     Quick & Easy     Bacon     Fall     Winter     Soy Sauce     Gourmet     Pasadena     California     Dairy Free     Peanut Free     No Sugar Added

Yield Serves 2 to 4 as a side dish

Number Of Ingredients 10

3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)

Steps:

  • Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.
  • In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.

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

BACON FRIED RICE



Bacon Fried Rice image

Make and share this Bacon Fried Rice recipe from Food.com.

Provided by Sandi From CA

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups cold cooked long-grain rice (preferably jasmine)
12 ounces bacon, cut into 1 pieces and cooked until crisp
5 tablespoons canola oil
1 large yellow onion, chopped
4 scallions, thinly sliced, dark green parts set aside
2 garlic cloves, finely chopped
1 (10 ounce) package frozen peas, thawed (about 2 cups)
5 large eggs, lightly beaten
2 teaspoons sesame oil
salt & freshly ground black pepper

Steps:

  • Heat skillet on medium-high. Add 2 tablespoons of the canola oil, the onion and the white and light green scallion slices, and cook for 2 minutes.
  • Add the garlic, 1 tablespoon of the oil and the cooked rice and stir to coat. Add the peas and stir again.
  • Make a large well in the rice and add the remaining 2 tablespoons of the oil and the eggs. Let the eggs set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more.
  • Stir the eggs into the rice, breaking them up into small pieces.
  • Turn off the heat. Add the bacon, half of the dark green scallion slices and the sesame oil and stir. Season to taste with salt and pepper. Transfer the fried rice to a serving platter and top with the remaining scallions.

Nutrition Facts : Calories 938.8, Fat 65, SaturatedFat 16.4, Cholesterol 322.2, Sodium 880.8, Carbohydrate 60.7, Fiber 4.6, Sugar 6.3, Protein 26.4

SCALLION FRIED RICE



Scallion Fried Rice image

A very simple and fast rice dish,but also tasty. Sesame oil and soy sauce is a good addition to this.

Provided by littlemafia

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 cup cooked rice
1/4 cup scallion
1 egg
salt and pepper
1 teaspoon oil

Steps:

  • Heat up oil and fry the scallions.
  • Add the beaten egg and fry,breaking up the egg.
  • Add the rice and fry for another minute.
  • Season and serve.

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Top Asked Questions

How do you cook bacon fried rice?
Bacon Fried Rice is 1000x better than takeout and has crispy bacon, eggs, peas, carrots and rice that combine to make the best fried rice ever! Add your chopped bacon to a medium sized skillet or work. Cook over medium high heat until it is crisp. Remove with a slotted spoon and drain the grease leaving about 1 tablespoon.
How to cook rice with peas and bacon?
Instructions Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Wipe pan over with a paper towel and heat 1 tablespoon oil. Heat remaining oil in the pan. Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften. Add the eggs back into the pan. Garnish with green onions and serve.
How do you cook scallion greens in fried rice?
Add the rice and all but 1 tablespoon of the scallion greens and stir-fry until the rice is heated through and beginning to brown, about 3 minutes. Push the fried rice to the side of the pan to create a well.
How to cook rice with bacon and soy sauce?
Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes. 271 calories; protein 9.6g; carbohydrates 37.7g; fat 8.5g; cholesterol 58.3mg; sodium 493.3mg.

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