Ingredients
Scale
- 4 slices of crispy bacon, chopped
- 3 cups cooked rice (preferably day-old for best texture)
- 2 eggs, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Start by preparing all ingredients ahead of time. Cook the rice and let it cool for better texture. Chop the crispy bacon, dice the vegetables, and beat the eggs.
- Heat a large skillet or wok over medium-high heat. Add chopped bacon and cook until crispy, then remove and set aside. In the same pan, add chopped onions and garlic, sauté until fragrant, then add mixed vegetables and cook until tender.
- Push the cooked vegetables to the side of the pan. Pour beaten eggs into the empty space and scramble until just set. Add the cooked rice into the pan, breaking up clumps. Stir everything together, ensuring the rice is evenly coated with the flavors.
- Return the crispy bacon to the rice mixture. Drizzle soy sauce and sesame oil over the top, and season with salt and pepper. Stir well to combine all ingredients and heat through for a few minutes, allowing flavors to meld.
Notes
- Use day-old rice for the best texture and to prevent clumping.
- Adjust seasoning to taste with soy sauce and salt.
- For extra flavor, add a splash of oyster sauce or chili flakes.
- Serve garnished with chopped green onions for added freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Nut-Free, Vegetarian Option (without bacon)
Nutrition
- Serving Size: 1 cup
- Calories: 330 Kcal
- Sugar: 3g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg