Bacon And Egg Fried Rice
Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
I make fried rice at least once a week for dinner. It’s a quick easy meal and a great way to use up leftover cooked rice. If you feeding more people than you expected, it’s easy to stretch this meal by adding another cup or two of rice, an extra egg and whatever leftover veggies or meats you’re finding in the fridge.
- 4 slices bacon, diced
- 4 eggs, beaten slightly
- 4 cups COOKED rice
- 3 tsp soy sauce
- 3 green onions, chopped
- 1/2 cup frozen peas
- Fry bacon in skillet until crisp; remove bacon pieces (reserving bacon drippings in skillet) and set bacon pieces aside.
- With skillet over medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
- Turn heat under skillet up to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
- Serve immediately.
Note: You can easily replace any other leftover cooked meat for the bacon. I often use pieces of leftover chicken, ham, pork chop etc. or even just a little bit of cooked sausage or sandwich meat. Of course you can also just as easily leave out the meat and make it a vegetarian dish.
To support the blog, check out the HBHW eBooks available on Amazon. Thank you!