Bacon Fried Rice Recipe
- Leftover rice
- Bacon (purchased off the grocery store salad bar to save time and money)
- Peas and carrots
Because there are both bacon and eggs in it, this bacon fried rice has 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 affordable to make. 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.
Other Fried Rice Recipes
- 3 cups cold cooked rice (I used brown rice)
- 1/2 cup cooked chopped bacon (purchase from the grocery store salad bar to save money)
- 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.