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Fried Rice With Bacon (Oriental Style)

By **Tinkerbell** on July 12, 2009

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Photo by cookin_nurse

13 Reviews
  • timer
  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4-6
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Photo by cookin_nurse

About This Recipe

"One of my fondest memories growing up is the reaction my best friend had about my mom's fried rice. She was so addicted to it she would randomly request that mom make some. I have been craving it lately but knowing that it needs to be done with "yesterday's" leftover rice gets me every time. (If fresh rice is used it will stick together in a mushy mess instead of separating out into individual dry pieces.) Well, as luck would have it I spaced when making rice a few nights ago & instead of loading the rice cooker with 2 cups rice & 4 cups water I put in 4 cups of both! So I added another 4 cups of water & wow... that was a lot of leftover rice! So, last night I combined what I could remember of mom's fried rice with what I had on hand & my family loved it. We ate this for a main meal but usually it's served as a side. The first bite I took really did take me back 25 years! I hope you enjoy it too! :)"

Ingredients

    • 1 lb bacon
    • 4 eggs
    • 2 tablespoons milk
    • salt & pepper, to taste
    • 2 tablespoons olive oil
    • 2 minced garlic cloves ( or to taste)
    • 6 green onions, sliced into 1/2 inch pieces on a diagonal ( 5 for stir fry & 1 for garnish)
    • 1/2 cup carrot ( pre-shredded or 1-2 carrots finely diced)
    • 3/4 cup frozen mixed vegetables ( the small diced size)
    • 1 teaspoon chicken bouillon granule ( I used a leftover packet of chicken flavored seasoning from Ramen noodles as well as 1/2 packet of t)
    • 2 tablespoons water
    • 5 cups cooked rice ( brown or white, but be sure it's refrigerated till cold)
    • 3 tablespoons low sodium soy sauce
    • 3 teaspoons sesame oil

Directions

  1. Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.
  2. Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.
  3. To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.
  4. Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.
  5. To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.
  6. Stir in bacon pieces.
  7. Gently stir in scrambled egg.
  8. Garnish with last sliced green onion.
  9. Serve with additional soy sauce, sesame oil or chili oil.
Page 2 of 2 Fried Rice With Bacon (Oriental Style) (cont.)

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Nutrition Facts

Serving Size: 1 (344 g)

Servings Per Recipe: 4

Amount Per Serving
%
Calories 1038.4
 
Calories from Fat 603
58%
Amount Per Serving
%
Total Fat 67.1g
103%
Saturated Fat 20.3g
101%
Cholesterol 264.2mg
88%
Sugars 1.7 g
Sodium 1573.9mg
65%
Total Carbohydrate 78.4g
26%
Dietary Fiber 3.5g
14%
Sugars 1.7 g
7%
Protein 28.0g
56%

Reviews

  • By MaddieLC on May 23, 2012 | 1307463

  • "Brilliant! You just can't go wrong with bacon! This made a lot and the leftovers were even better for lunch the next day. Thanks for sharing this delicious recipe Tinkerbell."

    By Daniela on July 10, 2010 | 1128944

  • "Enjoyed it greatly! Whoever thought of putting bacon in fried rice is amazing, we loved it! Made for zwt6!"

    By cookin_nurse on May 27, 2010 | 1106102

  • "Wonderful! I skipped the bullion, and added an onion to the veggies. I also added a little sugar to the eggs. Good use for leftover rice :D For ZWT6 N."

    By Random Rachel on May 24, 2010 | 1103890

  • "I had some leftover rice and decided to make this recipe. I am so happy I chose this one! First off the aroma, oh my! It just kept calling to me from the bowl I set aside for lunch but when I finally dug into it...oh wow! It was absolutely delicious. I enjoyed every bite. I don't usually use chicken bouillon in my fried rice so I think it made a great flavour difference and it was first time I had bacon in it too. Will definitely make this one again. Thanks for sharing."

    By Roxanne J.R. on May 18, 2010 | 1101021

  • "My husband and I thought this was really good. I had never had fried rice with bacon added before. The taste is so different than the traditional fried rice we are used to. The bacon adds a nice smoky flavor. For my convenience, I used the precooked bacon by Oscar Mayer. I just nuked it in the microwave for about 45 seconds, and it was crisp enough to crumble into the rice. Thanks for the great recipe Tink. Made for Pick A Chef, Spring 2010."

    By michelles3boys on April 06, 2010 | 1080162

  • "I made this exactly as written -- my whole family loved it. We used it as the main part of the meal. The next time I try it, I will use only a half-pound of bacon, as I felt the whole pound was a little too much. On a prep note -- I have never seen a recipe call for removing the fat from bacon. TI did it, but it was very tedious and time consuming (far more than the 15 minutes prep the recipe says). Next time I will just fry the bacon crisp and crumble it and drain off the fat as the recipe calls for."

    By Chef #702666 on December 05, 2009 | 1001616

  • "Wow! This is soooo good! I've made fried rice on numerous occasions and never quite got what I wanted. I knew I was craving fried rice, so I made up a batch of brown rice in the morning so it would be cool (something I never knew before). This was a main dish meal so I added cut up leftover routiserrie chicken and for extra veggie I added a head of broccolli and some chopped baby bok choy. Also, I used braggs instead of soy sauce. I loved it, even more important my kids loved it! Definitely a keeper. Thanks so much Tink ~:D"

    By Just_Ducky!! on November 08, 2009 | 985560

  • "Tink this recipe is FABULOUS! I made the rice the night before so it would be nice and cold. I really appreciated the ease of preparing this as time is tight on weeknights. I served the rice as a side to recipe #397044 but I could easily eat this as a main dish- YUM! Thanks for posting Sissy- We loved it!! Bren"

    By Brenda. on November 04, 2009 | 982966

  • "Just made this recipe for my family and they loved it! Even my 9 year picky eater thought it was great. He said he wanted the recipe so that he could make it for dinner himself. That would be nice, wouldn't it??"

    By Chef #1376080 on October 05, 2009 | 963834

  • "Wow Wow Wow We loved this recipe. I cut the recipe in half because I only had 3 cups of rice from last night. I will make this again."

    By Alana Mae Cooking on September 23, 2009 | 954118

  • "This looks so like I do, but with ham. I use sliced boiled ham, diced up, but bacon sounds delicious. Also I always felt there was something lacking, it it was likely the bullion flavoring. I just kept adding extra soy sauce. I can't wait to try this with bacon, and with bullion for flavoring. Thanks!"

    By Patty Wheeler on September 23, 2009 | 953757

  • "Very similar to the recipe I used to cook for my in-laws...they loved in! Even my MIL went back for seconds."

    By Niko & Victoria's Mom on September 22, 2009 | 952568
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