My love for fried rice goes wayyy back. Remember going to the hibachi restaurants for birthdays when you were little? The best part was obviously the rice. Still not sure why there was even be a question of if you want steamed or fried rice. The answer is always double fried rice for me. I do not need the veggies :) any who, you get it, I love fried rice and I bet I’m not alone!
There is something about that flat top that just gets it so toasty and delicious. But it’s also so easy to make it taste just as delicious at home, and it’s probably a lot better for you!
There are a few tricks to making the perfect fried rice! Let’s discuss. First off you need to use leftover rice. Make a big batch of rice on Sunday and store it in the fridge. This way you can easily assemble salads, bowls, wraps, fried rice in minutes. Second, rinse your dry rice before you make it! Both of these things will ensure that the rice is not sticky and will also help prevent the rice from sticking to the pan!
If you forget to cook your rice a day before or just have a craving for fried rice, say tonight, you can make your rice and let is sit out for about an hour before cooking. This will allow it to dry out a bit so it toasts up nicely.
I used a long grain white rice, but you could 100% use brown rice for this. Cook rice according to package instructions. This simple but delicious recipe is ready in about 10 minutes and you probably have all of the ingredients on hand already! I love making this for a quick dinner and adding rotisserie or grilled chicken or like I did for lunch with some yummy bacon, you could even make it a *brunch* fried rice and add a little sunny side up egg to it! ok, that sounds amazing! IF you do that please share :)
As always, make this your own! This is the best “clean out the fridge” recipe, literally any leftover veggie works great with this! Sweet potato, edamame, pork, broccoli, cabbage, corn… the world is your oyster. I love this recipe and know you guys will too! let’s get to it.
Bacon Fried Rice
Serves 2
Tools:
Large Sauté Pan or Flat Top/Griddle
Ingredients:
3-4 slices of bacon, cut into small pieces
1/4 cup onion, small dice
1/4 cup green onion, white and light green parts, small dice
1/2 tsp grated ginger
1 cup leftover cooked rice
1 tsp toasted sesame oil (optional)
2-3 tablespoon soy sauce
1/4 cup frozen peas and carrots
1 tablespoon butter
1 egg, whisked
1 tsp garlic powder
1/4 tsp salt
1/2 tablespoon pepper
1 tablespoon sriracha (optional)
Garnish:
green onion, dark green parts
sesame seeds
sriracha
Directions:
Start by cooking 3-4 slices of chopped bacon in a large skillet over medium/low heat. I like to start my bacon in a cold pan. Cook until fat is mostly rendered, about 3 minutes.
Add in your 1/4 cup chopped onion, 1/4 cup chopped green onions and 1 tsp grated ginger. Sauté another minute.
Next, dump your 1 cup cooked rice in the pan. Season with 1 tsp garlic powder, 1/4 tsp salt, 1/2 tablespoon pepper, 1 tsp sesame oil, 2-3 tbsp soy sauce and a little sriracha.
Stir in your 1/4 cup frozen peas and carrots or any cooked veggie of your choice. Once those are nice and warm create a hole in the middle of the pan. Turn the heat off and add 1 tbsp butter along with your 1 whisked egg. Scramble as normal and season with a little salt and pepper. Mix everything together.
Taste and adjust seasoning if necessary. Turn heat back to medium/high and let toast for about 2-3 minutes or until one side gets nice and toasty.
Serve in a large bowl and garnish with green onions, more sriracha and sesame seeds.
I really hope you guys enjoy this one! Don’t forget to comment if you make this recipe so all the other readers can see your comments! Also, if you make that brunch rice with a fried egg, we must all see! :) Thanks for reading see you Saturday!
XOXO,
Caroline
Bacon Fried Rice