Vegetable Fried Rice with Bacon

Total Time:
25 min
20 min
5 min

4 servings

  • 1 tablespoon vegetable oil
  • 1/4 pound thick-cut bacon, cut into 1/4-inch pieces
  • 3/4 teaspoon sugar
  • 2 1/4 teaspoons soy sauce
  • 3 cloves garlic, thinly sliced
  • 1 2 -inch piece ginger, peeled and minced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
  • 5 cups cooked long-grain white rice
  • 1/4 cup low-sodium chicken broth
  • 4 large eggs
  • 1 bunch watercress, stems removed
  • Spicy mustard or chili sauce, for serving (optional)
  • Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.

  • Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.

  • Per serving: Calories 513; Fat 21 g (Saturated 6 g); Cholesterol 201 mg; Sodium 456 mg; Carbohydrate 61 g; Fiber 2 g; Protein 17 g

  • Photograph by Antonis Achilleos

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