Homemade Fried Rice with Bacon
- 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.
Steamed rice relies on moisture to keep grains separate and tender, whereas fried rice demands dry starches that can sear without turning to mush. Historically rooted in minimizing waste by repurposing day-old grains, this preparation adapts well to whatever protein or vegetables require clearing from the refrigerator. Small cooking vessels present distinct challenges when multiplying or dividing ingredient ratios, making equipment management essential for success.
Managing Pan Capacity and Heat Distribution
Crowding a small skillet drops surface temperature rapidly, steaming ingredients rather than browning them. Use a 12-inch cast-iron skillet or carbon-steel pan to maximize surface area, allowing grains to make direct contact with the hot metal. Work in half-batches if doubling the quantities, ensuring the rendered bacon fat coats every individual kernel without pooling. Maintain medium-high heat so the soy sauce reduces instantly upon contact, preventing soggy starches.
Adapting Ratios for Smaller Yields
Halving measurements requires precision with liquids, as excess moisture ruins the final texture. Reduce the water for the rice to 5/6 cup and use 2/3 cup of uncooked grains to maintain the proper starch-to-liquid absorption ratio. Whisk two eggs instead of three, swirling them thinly across the pan surface so they set within 3 minutes and slice cleanly into ribbons.
