Ingredients
Scale
- 4 strips of bacon, cut into small pieces
- 2 cups cooked rice (day-old rice works best)
- 2 large eggs, beaten
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, chopped
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
- Extra green onions or sesame seeds, for garnish (optional)
Instructions
- Cook the Bacon:
- In a large skillet or wok, cook the bacon pieces over medium heat until they are crispy. Remove the bacon from the pan and set it aside on a paper towel to drain, leaving the bacon grease in the pan.
- Fry the Eggs:
- Increase the heat to medium-high. Pour the beaten eggs into the pan with the bacon grease. Let them sit for a few seconds and then gently scramble until fully cooked. Remove the eggs and set them aside with the bacon.
- Sauté Vegetables:
- In the same pan, add the minced garlic and sauté for about 30 seconds or until fragrant. Add the thawed peas and carrots, cooking until they are just tender.
- Add Rice:
- Add the cooked rice to the pan, breaking up any clumps. Stir-fry the rice with the vegetables for a few minutes until it’s heated through.
- Combine Ingredients:
- Return the cooked bacon and eggs to the pan with the rice. Add the chopped green onions, soy sauce, and sesame oil. Stir everything together, making sure the rice is evenly coated with the sauce and ingredients are well mixed. Season with salt and pepper to taste.
- Garnish and Serve:
- Once everything is heated through and well combined, taste and adjust seasoning if necessary. Transfer the bacon fried rice to serving plates. Garnish with additional chopped green onions or sesame seeds, if desired.
