Bacon Fried Rice
Easy weeknight fried rice is make all the more delicious with bacon. Stir fry with your favorite vegetables - I recommend carrots, cabbage, onions, peas, and corn - and mix in a sauce made of soy, mirin, sake, oyster sauce, and fresh ginger. Enjoy!
Bacon Fried Rice
- 6 cup cooked, day old rice (2 cups uncooked) or see note
- 1/2 lb bacon diced
- 1 onion small, peeled and diced
- 1 carrot large, peeled and diced
- 1 cup cabbage red or green, about 1/4 head, cored and chopped
- 2 cloves garlic fresh, minced
- 1/2 cup peas frozen
- 1/2 cup corn frozen
- 2 eggs
- 1/2 inch ginger fresh, peeled and grated
- 3 scallions diced
- 1 Tbsp sesame oil divided
- 4 tsp vegetable oil divided
- salt to taste
Fried Rice Sauce
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp sake
- 1 Tbsp oyster sauce
Mix sauce ingredients (soy sauce, mirin, sake, and oyster sauce) together in a small bowl. Set aside.
Place wok over medium heat. Add bacon immediately to cold pan. Fry 8-10 minutes or until desired level of doneness reached. Remove to paper towel-lined plate. Reserve rendered bacon fat in wok.
Turn wok up to high heat. Add 1 tsp sesame oilAdd onions and a pinch of salt, stir fry 2 minutes. Add carrots to middle of wok, pushing onions towards edges. Stir fry 2 minutes. Add cabbage to middle of wok, pushing onions and carrots towards edges. Stir fry 3 minutes. If adding any additional fresh vegetables, add them during this step. Add garlic and toss together for 30-60 seconds. Remove vegetables to a medium bowl.
Add 1 tsp vegetable oil and 1 tsp sesame oil to wok. Add only enough cooked rice to cover bottom of wok, about 2 cups, with a pinch of salt. Stir fry rice 3-4 minutes. Remove to a large bowl and repeat the process, stir-frying the rice in batches until all is lightly browned.
Add the rice, cooked bacon, cooked fresh vegetables, and frozen peas and corn to the wok. If adding any additional frozen vegetables, add them now. Make a small well in the center and add a tsp of vegetable oil. Crack two eggs into the well. Scramble them with chopsticks or a fork. Once they begin to set, mix them into the rice.
Pour sauce over fried rice in wok. Toss to combine. Add grated ginger. Toss to combine. Add scallions. Serve immediately.
**If making rice the day of the recipe: cook rice using your preferred method (I use a rice cooker. Immediately spread it out in a thin layer on a large baking sheet. Refrigerate it for 30 minutes or freeze it for 10 minutes. This will dry it out and allow it to be properly stir fried. Hot, freshly cooked rice will not work in this recipe! **Pre-cooked pork products such as ham, roast pork belly, or pulled pork may be substituted for the bacon. Stir fry them in a tablespoon of oil for a few minutes to crisp them up, then move on to the vegetable step of the recipe **Frozen vegetables may be substituted for fresh, and a variety of vegetables will work well in this recipe. Try small cauliflower florets, shelled edamame, snow peas, asparagus, or bell peppers. Stir fry any fresh vegetables as directed in step 3. All frozen vegetables may be added after stir-frying the rice. **Mirin is a sweetened Japanese rice wine. If you can't find it, use an additional tablespoon of sake plus a teaspoon of sugar **Sake is Japanese rice wine. If you can't find it, substitute mirin, regular white wine, or sherry.