Bacon Fried Rice: An Upgrade to Your Basic Side Dish

Ingredients for Bacon Fried Rice:

• 2 cups cooked white rice (chilled);
• 5.3 oz (150g) bacon, chopped;
• 1 small onion, diced;
• 2 cloves garlic, minced;
• 1 carrot, small diced;
• 1/2 red bell pepper, diced;
• 2 tbsp toasted sesame oil;
• 2 tbsp soy sauce;
• Salt to taste;
• Black pepper to taste;
• Fresh scallions, chopped, to taste.

How to make Bacon Fried Rice:

1. In a large skillet or wok, fry the chopped bacon over medium heat until crispy;
2. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan;
3. In the same skillet, add the onion and garlic, sautéing until softened;
4. Add the carrot and red bell pepper, sautéing for a few more minutes until the vegetables are tender-crisp;
5. Add the cooked rice to the skillet and stir well to combine with the vegetables;
6. Pour in the soy sauce and sesame oil, stirring thoroughly to coat the rice;
7. Season with salt and black pepper to taste;
8. Finally, fold in the crispy bacon and top with fresh scallions before serving.

There you have it—enjoy!

Pro Tips:

For the best fried rice, use leftover rice that has been refrigerated for at least an hour. Chilled rice stays firmer and gets that perfect crispy texture when fried, making the dish much more authentic.

Did you know?

Fried rice originated in China over 1,500 years ago. It was originally a clever way to use up leftover rice, a technique that eventually became a beloved staple across Asia and the rest of the world.

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