Bacon and Egg Fried Rice
This is an Asian fried rice with the crunch of bacon and velvety soft egg throughout. If you are in the mood for a fried rice that is packed with flavor, this is it.
Equipment
- 1 wok
Ingredients
- 1 tbsp avocado oil
- 1 tsp sesame oil
- 2 large eggs beaten
- 2 tbsp garlic minced
- 2 tbsp ginger minced
- 4 strips bacon thick cut, cooked and crumbled
- 1/2 cup scallions sliced
- 5 cups cooked rice cold
- 2 tbsp soy sauce light
- 1/2 tsp Kosher salt
- 1/4 tsp white pepper ground
Instructions
- Cook your rice per the instructions on the packaging.
- Heat a large wok, preferably a flat bottom one, over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon of the avocado oil, the sesame oil, and the beaten eggs. Cook between 30 seconds to 1 minute. Tilt the pan to make the cooked egg as thin as possible. It should look like a large pancake. Once browning, flip the pancake of egg over with a metal spatula. Allow it to continue to cook for 5 more seconds, then transfer to a cutting board and cut into shreds.
- Swirl in the remaining tablespoon of avocado oil into the wok, again over high heat. Add the garlic and ginger and stir-fry for 30 seconds only. Add the crumbled bacon and stir-fry for 1 minute. Next add the scallions and cooked rice and stir-fry for 2 to 3 minutes or until the rice has heated through. Add the soy sauce, salt, pepper and shredded egg to the wok and toss well to combine.
Notes
Have all of your prep done before heating the wok. This recipe moves fast. The longer you wait on any step, the greater the chances of burning the garlic or mashing the rice.