Leftover cooked rice is transformed into a fabulous fried rice dish that starts with bacon, onion and garlic to which leftover or thawed and cooked, frozen mixed vegetables are added along with beaten eggs, all finished with the classic Asian flavors of soy and oyster sauce.
Bacon and Egg Fried Rice
Recently we went to a hibachi dinner for a birthday celebration, and I think half of my plate was fried rice, so I had a good bit of it leftover to bring home. Okay with me!
It was so barely seasoned though, that I wasn't really super excited about eating it, but I figured I would get it home and play around with it because I hate wasting food and I absolutely love fried rice.
I decided to hang in the bed that Saturday morning - one of my favorite things to do by the way, it just doesn't happen enough - drink coffee and just chill a little bit. Hey, it's been a rough year already for me!
I happened to flip on Food Network and Chef Jet Tila was on the show The Kitchen. Lo and behold, he was making a batch of bacon and egg fried rice that very moment! I thought yes! Bacon sure would bump up the flavor in the rice, so for lunch, I headed into the kitchen to revamp those hibachi leftovers.
It made an absolutely amazing fried rice y'all. Here's how to make it!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Add bacon to a deep, non-stick skillet or wok and cook, well-done to almost crisp.
Add onion and garlic to drippings. I left the bacon in the pan, but the next time I made this I took out the bacon and added it back at the end. This keeps it more pliable and not overcooked, so I've adjusted the printable to reflect this process.
Cook over medium heat until tender, about 3 or 4 minutes.
Add vegetables and toss to warm through. Here I'm using some vegetables from my hibachi leftovers, but a cup of any leftover vegetables you have on hand, or frozen, thawed and cooked mixed or Asian vegetables would work great. I also like using the frozen California blend of veggies.
Scoot vegetables to the outside of skillet.
Add eggs to the middle.
Now this method that Chef used is a little different from what I use on my fried rice, but I was curious enough about it to try it!
Immediately top the eggs with the leftover, cooked rice. Use a spatula to press rice into the eggs, let sit a few seconds, then begin folding the rice onto itself to incorporate the eggs throughout.
Make a well in the center, add the soy sauce and oyster sauce and move into the rice to coat through. Taste, add salt and pepper if needed.
Transfer to serving dish and serve right away.
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