This bacon fried rice is super easy to make I am almost embarrassed to call it a recipe.
I came home late from work today and after a mad search of the fridge, only a pound of bacon rashers and days-old leftover rice presented possibilities for a fast meal. I was famished, they had to do. I gave them a quick work in the wok and presto! An awesome one-bowl comfort food studded with smoky bacon goodness. I guess it proves to show the simple things are indeed some of the best things in life. Enjoy!
- 4 cups cold, cooked white rice
- 1 pound thick-cut bacon slices, chopped
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons soy sauce
- ¼ cup green onions, chopped
- salt and pepper to taste
- 2 eggs, lightly beaten
- In a bowl, break cold rice to separate grains.
- In a wok or wide skillet over high heat, add bacon. Cook, stirring regularly, until it begins to brown and crisp. When bacon begins to render fat, add onions and garlic and cook until limp.
- Add rice and cook, spreading the rice on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through.
- Add soy sauce and green onions and stir to combine. Season with salt to taste and generously with pepper.
- Make a large well in the middle of rice and add eggs. Allow eggs to set for about 30 seconds and then scramble with the spoon. Stir into the rice, breaking into small pieces. Remove from pan and garnish with green onions. Serve hot.