Fried Rice Recipe
- Carbohydrate 56.2864319975276 g
- Cholesterol 0 mg
- Fat 3.23021270497013 g
- Fiber 2.90516142720804 g
- Protein 7.69172552988704 g
- Saturated Fat 0.334996692501447 g
- Serving Size 1 1 Serving (325g)
- Sodium 15.8240416917347 mg
- Sugar 53.3812705703195 g
- Trans Fat 0.212459922162053 g
- Calories 283 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.
Bacon anchors this dish by rendering rendered fat that coats every grain of rice, providing a savory foundation far more robust than standard neutral oils alone. Render the bacon strips in a wide, deep skillet over medium-high heat until they turn evenly brown, then reserve the rendered fat to fry the grains. This technique guarantees that deep, smoky flavor penetrates the entire pan without requiring extra seasoning steps later.
Achieving the right grain separation depends heavily on managing moisture during the initial boil and subsequent pan-frying. Simmer the white rice covered for 20 minutes in a saucepan, then break apart any clumps aggressively when it hits the hot skillet. Combining vegetable oil with the remaining bacon grease prevents the starch from sticking to the metal surface during this high-heat toss.
Pair this hearty starch with something crisp and acidic to cut through the richness of the bacon and eggs. Pickled cucumbers or a sharp sesame-dressed cabbage slaw provide the necessary contrast to balance the heavy umami notes of the soy sauce. Steamed bok choy dressed simply in garlic and vinegar also works well as a lighter green accompaniment.
Multiplying or reducing the base ratios requires attention to surface area, particularly when adding the eggs and peas. Crowding a small frying pan prevents the beaten eggs from cooking into a thin, even sheet that slices cleanly into ribbons. Cook batches separately if your skillet measures less than 12 inches across to maintain proper heat distribution.
