I got this Ming Tsai fried recipe from my dear friend, Jen, and adapted it just a bit to work with what we had on hand. This quick and easy fried rice recipe is a perfect way to use leftover rice and pairs nicely with most Asian entrees. We all devoured this bacon fried rice and thought it paired nicely with the Asian chicken breasts and roasted broccoli. This was a wonderful version of fried rice, and I can’t wait to make it again. Thanks for the great recipe, Jen!

Fried Rice

Ingredients:

4 slices of bacon, cooked and crumbled
1-2 tbsp vegetable oil
3 cloves of garlic, minced
2 tsp fresh ginger, grated
2 green onions, white part separated from the green part
4 cups cold, cooked rice, made the day before and refrigerated
3 eggs, well-beaten
2-3 tbsp soy, to taste
½ tsp of white pepper

How to Make Fried Rice:

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from the pan and drain it on a paper towel. Crumble and set aside.

Remove all but 1 tablespoon of bacon grease from the skillet, then add 1-2 tbsp of vegetable oil over medium-high heat. Add the garlic, ginger, and white pieces of the green onion to the hot skillet, and cook, stirring constantly, for 60 seconds.

Add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper, and stir to mix the rice thoroughly.

Create a well in the center of the skillet, add the well-beaten egg, and cook, stirring along with the rice, until the egg is cooked through. Side Note: You can also cook the eggs separately if preferred by adding the beaten eggs to another large skillet coated with butter cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove from the skillet, cut into small pieces, and add to the fried rice.

Taste the rice and re-season with more soy sauce or white pepper if needed.

Remove from heat, top with the remaining green onions, and serve immediately. Enjoy!

Fried Rice

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main, Sides

Cuisine: Asian

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large skillet

Ingredients

4 slices of bacon cooked and crumbled
1-2 tbsp vegetable oil to taste
3 cloves of garlic minced
2 tsp fresh ginger grated
2 green onions white part separated from the green part
4 cups cold cooked rice, made the day before and refrigerated
3 eggs well-beaten
2-3 tbsp soy to taste
½ tsp of white pepper

Instructions

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from the pan and drain it on a paper towel. Crumble and set aside.
Remove all but 1 tablespoon of bacon grease from the skillet, then add 1-2 tbsp of vegetable oil over medium-high heat. Add the garlic, ginger, and white pieces of the green onion to the hot skillet, and cook, stirring constantly, for 60 seconds.
Add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper, and stir to mix the rice thoroughly.
Create a well in the center of the skillet, add the well-beaten egg, and cook, stirring along with the rice, until the egg is cooked through.
Side Note: You can also cook the eggs separately if preferred by adding the beaten eggs to another large skillet coated with butter cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove from the skillet, cut into small pieces, and add to the fried rice.
Taste the rice and re-season with more soy sauce or white pepper if needed.
Remove from heat, top with the remaining green onions, and serve immediately. Enjoy!