Fried Rice
The best homemade fried rice you can make! The bacon may be non-traditional, but it adds a little extra crunch. Great with chicken or beef.
The best homemade fried rice you can make! The bacon may be non-traditional, but it adds a little extra crunch. Great with chicken or beef.
- Carbohydrate 60.8729319975276 g
- Cholesterol 0 mg
- Fat 3.27096270497013 g
- Fiber 3.64516146058664 g
- Protein 8.15947552988704 g
- Saturated Fat 0.355696692501447 g
- Serving Size 1 1 serving (372g)
- Sodium 16.8240416917347 mg
- Sugar 57.2277705369409 g
- Trans Fat 0.223584922162053 g
- Calories 303 calories
Step-by-step
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
- Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.
Soy sauce provides the primary savory backbone and distinct dark color in this preparation, demanding careful management so the starches do not scorch during the final toss. Cook white rice in a covered saucepan for exactly 20 minutes over low heat after the initial boil, then break apart any resulting clumps thoroughly before adding grains to the hot skillet.
Judging Doneness and Textural Cues Without a Thermometer
Visual inspection dictates success when evaluating fried rice components. Cook bacon strips over medium-high heat until they reach an even brown hue and crisp texture, rendering out their fat to coat the subsequent ingredients. Swirl beaten eggs across a heated small frying pan for roughly 3 minutes to set the base, flip for 1 final minute, and let the sheet cool entirely before slicing. Combine everything in a large, deep skillet with vegetable oil and maintain medium-high heat for about 3 minutes until all elements are thoroughly heated through.
- Overcrowding the skillet prevents proper steam escape, yielding soggy grains instead of distinct, separated kernels.
- Adding cold, freshly cooked rice introduces excess moisture; chilled or room-temperature starches absorb flavors more effectively without turning pasty.
- Excessive soy sauce applied too early pools in the pan and burns before the starches can absorb the liquid.
