When he was a kid, my dad used to make this bacon and egg fried rice for my grandmother when she would get home from work––a kind of cultural mash-up between our Chinese roots and a familiar plate of bacon and eggs. Now it's a dish that our family will make for breakfast, lunch, dinner, or a late-night snack. It's a major treat, mainly because the rice is stir-fried in the bacon drippings! This is a slightly more simplified version of the original recipe from our blog, The Woks of Life, and it only takes 20 minutes to make.
Bacon & Egg Fried Rice
- Yield: 4 servings
- Prep Time: 10 min
- Cooking Time: 10 min
- 1 tablespoon vegetable oil
- 3 large eggs, beaten
- 8 oz. bacon, cut into 1-inch pieces
- 1 medium onion, finely diced
- 5 cups cooked rice
- salt and pepper, to taste
- pinch of sugar
- 2 tablespoons soy sauce
- 3 scallions, chopped
- In a wok or nonstick skillet over medium heat, add a tablespoon of oil and the eggs. Scramble the eggs and set aside.
- In the same wok or skillet, cook the bacon until crisp and set aside.
- Add the onion to the bacon drippings in the wok and stir-fry until translucent. Then add the cooked rice and stir-fry for 2 to 5 minutes, breaking up any clumps.
- Add salt and pepper to taste, along with the sugar and soy sauce. Stir for another minute.
- When the rice is steaming, it's heated through. Stir in the scrambled eggs, cooked bacon, and scallions. Serve!
Check out the original post at: http://thewoksoflife.com/2015/04/bacon-and-egg-fried-rice/