Fried Rice
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!
Servings: 6 people (as sides)
Ingredients
- 4 ounces bacon diced
- 4 eggs large, whisked
- 2 tablespoons peanut oil or olive oil, divided
- 2 carrots medium, diced
- 1 onion diced
- 4 garlic cloves minced
- 1 cup frozen peas thawed
- 4 cups cooked rice chilled rice, white or brown rice
- 3 tablespoons low sodium soy sauce
- 1 tablespoons oyster sauce
- 1 tablespoon butter
- 2 teaspoons sesame oil
- 1 teaspoon hoisin sauce
- 1 tablespoon green onions sliced as garnish, if desired
Instructions
- 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.ENJOY!
Notes
Tip: Fried rice is always better with pre-cooked rice that has had time to chill overnight.
Nutrition
Calories: 317kcal | Carbohydrates: 39g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 833mg | Potassium: 270mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3.809IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg