Bacon Fried Rice

If you want to add more Chinese recipes to your recipe box, Bacon Fried Rice might be a recipe you should try. For $1.76 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This side dish has 488 calories, 15g of protein, and 19g of fat per serving. This recipe serves 6. 823 people have tried and liked this recipe. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up scallion, garlic, carrots, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. With a spoonacular score of 62%, this dish is good. Similar recipes include Fried Rice with Bacon, Bacon Fried Rice, and Bacon Fried Rice.

Servings: 6

Preparation duration: 70 minutes

Cooking duration: 130 minutes



8 ounces bacon, cut into 1-inch pieces

3/4 teaspoon freshly ground black pepper

2 medium carrots, shredded

4 to 6 sunny-side up eggs

10 to 12 fresh cilantro leaves

2 inches fresh ginger, peeled and grated

6 cloves garlic, minced

2 cups jasmine rice

1 1/2 teaspoons kosher salt

3 tablespoons light soy sauce

1 cup diced fresh pineapple

3 tablespoons rice wine vinegar

3 tablespoons sake (Japanese rice wine)

1 scallion, sliced

1 teaspoon sesame oil

1 large yellow onion, small dice



sauce pan

rice cooker

frying pan



Cooking instruction summary:

Add the rice to a medium saucepan and cover with water. Swish the rice with your fingers and then strain through a fine-mesh strainer. Repeat the process 2 more times. Place the washed rice back into the saucepan and add 1 1/2 cups water. Cover the saucepan with a tight-fitting lid and cook over medium-low heat until all the water has been absorbed and the rice is cooked through, 20 to 25 minutes. Remove from the heat and keep covered for an additional 10 to 15 minutes. (If using a rice cooker, follow the manufacturers' instructions.) Fluff the rice with a fork, transfer to a tray and allow to cool in the refrigerator until the rice is no longer sticky, about 2 hours. In a large skillet or wok, cook the bacon over high heat until crispy, about 10 minutes. Remove the cooked bacon and reserve about 2 tablespoons bacon fat in the skillet. Reserve the remaining bacon fat for another use. Return the skillet to high heat and add the sesame oil. Add the onions, garlic and ginger. Add 3/4 teaspoon salt and 3/8 teaspoon pepper and stir until the onions are translucent, 5 to 7 minutes. Add the carrots, pineapple and remaining 3/4 teaspoon salt and 3/8 teaspoon pepper. Continue stirring until the pineapple and carrots are cooked through, 5 to 7 minutes. Add the sake, soy sauce and rice wine vinegar and continue stirring. Add the cooled rice and reserved bacon and continue stirring. If necessary, add a touch more bacon fat or oil to the pan to avoid sticking. Adjust seasoning with salt and pepper. Transfer the fried rice to serving bowls and garnish with the scallions, cilantro and a sunny-side up egg on top.

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