Bacon & Egg Fried Rice
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
INGREDIENTS
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
PREPARATION
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!
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Source by community.today.com
