Bacon Fried Rice Recipe
I am slightly obsessed with The Walking Dead on AMC. Very rarely do I get into a TV show (with the exception of The Real Housewives of (wherever) and maaaaybe The Bachelor/The Bachelorette (depending on the season)). But my favorite is definitely The Walking Dead.
Anyway, my average Sunday when The Walking Dead is airing looks something like this:
- Go grocery shopping
- Spend the afternoon in the kitchen making dinner, dessert, and food for the week
- Watch The Walking Dead with my bf while eating dinner
- Watch The Talking Dead and eat dessert
- Possibly watch The Walking Dead again (if it was an especially good episode)
This past week I made this de-licious bacon fried rice from Shutterbean. We both loved it. Because there are both bacon and eggs in it, it had an interesting breakfast-y taste to it. I topped mine generously with my new favorite sauce (Annie Chun’s Gochujan).
Rice-based recipes are generally pretty cheap. To save money, I bought a container of bacon from the grocery store salad bar. Most of the other ingredients were ones that I already had on hand. This was an exceptional meal that didn’t cost much money at all.
Try this similar recipe: Korean barbecue fried recipe.
Bacon Fried Rice Recipe
Yield: 4 servings
Prep Time: 15 min
Cook Time: 10 min
- 3 cups cold cooked rice (I used brown rice)
- 1/2 cup cooked chopped bacon
- 1/2 onion, chopped
- 4 cloves minced garlic
- 1 tablespoon finely grated fresh ginger
- 4 green onions, chopped (reserve some for garnish)
- 1 cup frozen peas
- 3 eggs, beaten
- 2 carrots, grated
- 2 tablespoons soy sauce
- Oil, for frying
- Place a large frying pan or wok over medium-high heat. Pour in a couple tablespoons of cooking oil. Cook onions for a couple of minutes, until they begin to soften. Add garlic, ginger, green onions, peas, and carrots. Cook for a few more minutes until everything is heated. Remove from pan and set aside in a separate bowl.
- Return frying pan to stovetop. Add a bit more oil, if needed. Cook rice until it becomes a bit crunchy, about 5 minutes. Move rice to the side and add beaten eggs. Once eggs are scrambled, add onion/pea mixture back to the pan. Mix everything together and cook for a couple more minutes. Add soy sauce and stir. Remove from heat and serve. Garnish with chopped green onion and sauce, if desired.