Easy Fried Rice with crispy bacon, fluffy eggs and a nice kick of garlic. Better than take out and so easy to make!
Why go out when you can have the best fried rice right at home, fresh and steaming hot right that tastes just like Chinese fried rice. Perfect for when you have leftover rice OR make it quick from scratch!
How do you make fried rice?
There’s no need to feel intimidated making fried rice. It’s so easy, even I can do it! With a few simple tips and ingredients, you’ll be cooking fried rice in your kitchen like a pro!
- Fry your bacon first to get it all nice and crispy. If you’ve never tried bacon in your fried rice, you will be now!
- Scramble your eggs in the same pan. You can choose to scramble them right in the leftover bacon grease or wipe the pan over first with paper towel before adding in your eggs.
- Throw the eggs on the same plate your bacon is on and proceed to make your fried rice stress free for the next 5 minutes.
Which rice is best?
Day old white rice or brown rice is ideal, BUT you don’t need to have pre-cooked rice in your refrigerator waiting to be turned into fried rice. You can cook rice as you normally would: usually 4 cups water to 2 cups dry rice over stove top OR use a rice cooker following manufacturers instructions. Spread rice out evenly on one or two large baking sheets, pans or trays, cover loosely with paper towel and refrigerate for 30 minutes. For an even faster option, throw it in the freezer for about 15 minutes until chilled (not frozen)!
Why can’t we use fresh cooked rice?
Fresh rice does not fry well and instead turns into mushy, sticky rice. Not what you want when making the best fried rice for dinner.
What to serve with fried rice?
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Fried Rice with crispy bacon and fluffy eggs is better than take out and so easy to make! Why go out when you can have the best fried rice right at home! Just like Chinese take out fried rice. Perfect for when you have leftover rice OR make it quick from scratch with a few tricks!
- 4 ounces (125 g) bacon, diced
- 4 large eggs whisked
- 2 tablespoons peanut oil, divided (or olive oil)
- 2 medium carrots diced
- 1 onion diced
- 4 cloves garlic minced
- 1 cup frozen peas thawed
- 4 cups cooked and chilled rice (white or brown rice)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon butter
- 2 teaspoons sesame oil
- 1 teaspoon hoisin sauce
- Sliced green onions for garnish if desired
Fry bacon in a wok or large skillet over medium-high heat until crisp and browned. Use a slotted spoon to transfer to a plate with paper towel. Set aside.
Wipe pan over with a paper towel and heat 1 tablespoon oil. Add the eggs and scramble until fully cooked. Transfer to the plate with bacon and keep warm.
Heat remaining oil in the pan. Add carrots and onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant.
Add in the cold rice and peas and cook for 3-4 minutes until the rice begins to soften.
Add the eggs back into the pan. Stir in soy sauce, oyster sauce, butter, sesame oil and hoisin sauce. Cook for 1-2 minutes to melt butter and heat the sauce through the rice.
Garnish with green onions and serve.
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