Bacon Fried Rice
This Bacon Fried Rice will appeal to everyone. Bacon is a familiar American breakfast fare. And garlic fried rice or "sinangag" (say "seeh-na-ngag") is a favorite breakfast for Filipinos. So the combination of bacon and garlic fried rice in this Bacon Fried Rice recipe was incredible. You can have this for breakfast. Or it is also one of the best ways to beat the weekday meal rush. On weeknights, nearly all of us are pressed for time to make dinner. So if you’re in a dinner dilemma this easy dish is for you.This is an AsianInAmericaMag recipe. Serves 2 to 4.
Servings: 2 people
- 3 cups cooked white rice must have been previously refrigerated
- 6 slices American bacon set aside bacon drippings to cook rice
- 2 whole large eggs beaten
- 1 whole onion sliced
- 2 cloves garlic minced
- 3/4 cup frozen green peas
- 1 Tablespoon soy sauce
- 2 stalks scallions chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
Refrigerate cooked white rice for at least 1 day to use for this recipe.
Using a large skillet, over medium high heat, place the bacon strips and cook for about 10 minutes. The bacon fat will render into the skillet and cook the strips till crisp and brown. Drain the bacon strips on paper towels. When cool enough to handle, crumble into bits and set aside for adding to rice later. Remove the excess bacon drippings from the pan, but leave a thin layer of about a tablespoon to flavor the bottom of the pan.
In the same skillet, add the sliced onions and cook for 2 minutes till soft and translucent. Add the white parts of the scallions or green onions and cook for 2 minutes. Stir in the green peas and cook for 2 minutes. Transfer this mixture to a bowl and set aside.
In the same skillet, lower heat and add the eggs. Scramble the eggs for 2 to 3 minutes till fully cooked. Remove from skillet to be used later when you assemble everything.
Use the same skillet, over medium high heat, add a tablespoon of the bacon fat. When bacon fat is hot, add the garlic. Add the cooked rice and spread all around. Add the scrambled eggs and chopped bacon. Lower heat and keep stirring the rice, eggs and bacon. Season with salt, pepper and soy sauce. Top with the onions and green peas mixture sautéed earlier. Garnish with green onions. Serve piping hot.
Cook's Comment: If preferred, you can also use cooked brown rice for this recipe.
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Serving: 1g | Calories: 322kcal | Carbohydrates: 69g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 1670mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg