bacon fried rice
Add diced vegetables – I’ve used corn, carrots and peas for convenience here, but any diced vegetables will be great Add cooked cold rice and Fried Rice Sauce and give it a toss Move everything to the side and scramble egg in the wok or pan.
Servings: 2
Calories: 778kcal
Equipment
- skillet
Ingredients
- 2 tbsp oil
- 2 garlic cloves minced
- 4 oz bacon chopped
- 2 cups vegetables I used peas, corn, carrots
- 2 cups cooked white rice
- 2 eggs whisked
- 3/4 cup shallots / scallions / green onions sliced
- SAUCE:
- 1 tbsp dry sherry
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
Instructions
- 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.
- Add garlic . Cook about 1/2 minutes. Add peas, corn, carrots . Cook for 2 minutes.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates.
- Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. add the beaten egg to the other side. Scramble the egg until it is cooked through
- Add bacon back to the skillet , Add shallots then stir the egg into the rice. Remove from heat and serve immediately!
Nutrition
Calories: 778kcal | Carbohydrates: 76g | Protein: 25g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 201mg | Sodium: 1281mg | Potassium: 737mg | Fiber: 9g | Sugar: 1g | Vitamin A: 9853IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 4mg