Bacon Fried Rice is loaded with delicious smokey goodness. It’s the perfect way to utilize leftover rice and is ready in only 15 minutes, which makes it perfect for weeknights or even breakfast. The bacon adds a unique yet irresistible smokey flavor. Bacon Fried Rice pairs well with most stir-fries, but awesome enough to stand alone as the main dish.
Total Time
15min
5.0
7 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
•
3
Eggland's Best Classic Eggs
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Cooking Oil
•
4
slices
Bacon
•
1/2
Onion
, chopped
•
1/3
cup
Frozen Peas and Carrots
•
8
oz
Medium Shrimp
•
1 1/3
cups
White Rice
•
1
tsp
Soy Sauce
•
1/2
cup
Scallions
, chopped
Cooking Instructions
1.
Crack the Eggland's Best Classic Eggs (3) into a small bowl. Season with a dash of Salt (to taste) and Ground Black Pepper (to taste) then beat lightly.
2.
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. When the wok starts to smoke, pour the eggs into the wok. Leave untouched for about 20 seconds to allow the egg to set at the bottom.
3.
Scramble the eggs, then remove them from the wok.
4.
Add Bacon (4 slices) to the wok. Stir-fry until slightly brown. Fry till dark brown if you like your bacon crispy.
5.
Add chopped Onion (1/2) to the wok. Stir-fry until the onion turns slightly translucent, then add the Frozen Peas and Carrots (1/3 cup). Stir-fry for about 1 minute.
6.
Add the Medium Shrimp (8 oz) to the wok. Stir-fry until cooked (this should take less than 1 minute).
7.
Add the cooked White Rice (1 1/3 cups) to the wok, then stir to combine all ingredients. Drizzle the Soy Sauce (1 tsp) over the rice. Give everything a good stir to season all of the rice. Do a quick taste test; add more soy sauce or salt to your taste if needed.
8.
Return scrambled eggs to the wok, followed by the chopped Scallions (1/2 cup). Stir well to combine all ingredients. Enjoy!
Nutrition Per Serving
CALORIES
468
FAT
17.9 g
PROTEIN
21.8 g
CARBS
53.8 g
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