Bacon and Egg Fried Rice
This recipe creates a savory Bacon and Egg Fried Rice, a quick and satisfying meal ready in just 20 minutes. It features crispy bacon, tender vegetables, and fluffy eggs stir-fried with day-old rice, seasoned with classic Asian sauces. Perfect for a weeknight dinner or using up leftover rice, this dish offers a delightful balance of textures and umami flavors, garnished with fresh scallions and white pepper.
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying
- 1 Spatula For stirring, pressing, and tossing ingredients
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Spoons
Ingredients
Main
- 2 tablespoons neutral oil such as canola or vegetable, plus more as needed
- 3/4 cup diced bacon or ham
- 3/4 cup diced white onion
- 2 cloves garlic minced
- 1/4 cup diced carrots
- 1/4 cup snap peas sliced, or other seasonal vegetables
- 2 large eggs beaten
- 4 cups cooked rice
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Kosher salt
- 2 scallions chopped
- Freshly ground white pepper
Instructions
- Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
- Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
Notes
Achieving superior fried rice starts with the rice itself: always use day-old, chilled rice. This ensures the grains are firm and separate, preventing a mushy texture. High heat is paramount; it's the secret to creating the coveted 'wok hei' – a smoky, charred flavor signature to good fried rice. Ensure your wok or skillet is smoking hot before adding oil. Do not overcrowd the pan; cook bacon and vegetables in stages if necessary to maintain high heat and achieve proper caramelization. When incorporating the eggs, adding the rice directly into the wet egg and stirring immediately helps coat each grain evenly. Adjust seasoning with soy sauce, oyster sauce, and a touch of white pepper to balance the flavors. Freshly chopped scallions added at the end provide a vibrant freshness and aromatic finish.