Fried Rice with Bacon

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 teaspoon toasted sesame oil
  • 3 slices thick-cut bacon, thinly sliced
  • 1/2 teaspoon sugar
  • 1 tablespoon low-sodium soy sauce
  • 6 large eggs
  • Kosher salt
  • 1/2 pint grape tomatoes, halved
  • 1 tablespoon minced peeled ginger
  • 6 ounces snow peas, trimmed and halved
  • 1 orange, yellow or red bell pepper, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 4 cups cooked brown or white rice (thawed if frozen)
Directions
  • Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.

  • Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.

  • Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.

  • Photograph by Justin Walker


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