Vegetable Fried Rice with Bacon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 513
- Total Fat
- 21 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 201 milligrams
- Sodium
- 456 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 2 grams
- Protein
- 17 grams
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
1 tablespoon vegetable oil
1/4 pound thick-cut bacon, cut into 1/4-inch pieces
3/4 teaspoon sugar
2 1/4 teaspoon 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)
Directions
- 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.