Bacon and Egg Fried Rice
Bacon and Egg Fried Rice
Photo: Liz Andrew/Styling: Erin McDowell

On a bagel, in a quiche, straight up: There’s no wrong way to eat bacon and eggs. So, we thought, why not add these breakfast favorites to fried rice? Start by stir-frying the rice with a few seasonings, including a little hot sauce for a spicy kick. Then pile servings into bowls and top each with bacon crumbles and a fried egg. It all comes together in about 20 minutes--and this is one meal we’d be glad to have for dinner too.

4 servings

6 bacon strips

1 bunch scallions, thinly sliced

1 garlic clove, minced

3 cups cooked rice

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon oyster sauce

2 teaspoons Sriracha (or other hot sauce)

1 egg, lightly beaten

4 eggs, for frying

Salt and freshly ground black pepper

1. Cook the Bacon: Heat a medium skillet over high heat. Add the bacon and cook until the fat is rendered out and the bacon is crisp, 6 to 7 minutes. Remove the bacon with a slotted spoon and drain on a paper-towel-lined plate. Leave the bacon grease in the skillet. Once the bacon has cooled slightly, roughly chop the strips and set aside.

2. Make the Fried Rice: Add the scallions and garlic to the skillet with the bacon grease and cook until fragrant, 1 minute. Add the rice and stir-fry until it is well coated in the grease. Add the soy sauce, rice vinegar, oyster sauce and Sriracha and continue cooking until the rice begins to crisp around the edges of the skillet, 3 to 5 minutes.

3. Add the beaten egg to the rice and stir-fry until it is scrambled and has thickened the mixture, 3 to 4 minutes.

4. Fry the Eggs: Lightly spray a large nonstick skillet with nonstick cooking spray and heat over medium heat. Crack the eggs into the hot skillet, then reduce the heat to low. Cook until the whites are set but the yolks are still jiggly (you may want to cover the skillet to facilitate even cooking), 4 to 5 minutes.

5. Spoon the rice into deep bowls and top each portion with chopped bacon and a fried egg. Season the egg with salt and pepper. Serve immediately.

435 calories

23g fat

38g carbs

17g protein

1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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