Fried Rice with Bacon
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 447
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 335 milligrams
- Sodium
- 709 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 6 grams
- Protein
- 20 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.