Wednesday, February 20, 2013

Bacon-and-egg rice

Do you like to cook Asian meals at home? I'm a big fan of quick and simple stir-fries, especially as a Meatless Monday meal using tofu. Occasionally we make sushi or more elaborate noodle dishes such as pad thai and pad see ew; Thai iced tea is a very welcome (grown-up) treat too.

Last night, I made this quick fried-rice dish for dinner. It's one of my go-to easy recipes for a hectic day and we really enjoy it. It has great flavor and colors. The original recipe came from "Gourmet" magazine many years ago. I really miss that magazine. I've made some adaptations (namely using less bacon, egg and salt, to make it a little healthier) and here's what I do when I make it.

Ingredients for 4 big servings

5 cups cooked rice
4 strips bacon, chopped
1 medium onion, chopped
4-5 scallions, chopped
4 eggs, beaten
1 tbsp. vegetable or canola oil
Salt and pepper
1 tsp. sesame oil

Cook your rice in advance so it has time to cool. This recipe works best with "old" rice so you could even make it early in the day and refrigerate it until you need to use it, or you could use leftover rice from another meal. I usually make the rice about an hour in advance and let it cool on the counter, which works fine too. You could use instant rice or the regular kind. I like to make regular rice in an electric rice cooker; I just set the pan on a potholder on the counter until I'm ready to use it.

Chop the bacon, onion and scallions; set the onion and scallion aside and place the bacon in a large skillet over medium-low heat to crisp it. Drain the crisped bacon on paper towel. Discard most of the bacon fat, leaving a teaspoon or two in the pan.

After the bacon has been removed from the skillet, add the onions and let them cook in the remaining bacon fat until they begin to soften and turn slightly golden.

Crack the eggs into a bowl and add about 1/2 tsp of salt and 1/4 tsp of pepper, beat the eggs well and add them to the onions in the skillet, cooking them with the onions until they are softly scrambled.

Make a well in the center of the egg/onion mixture and add the vegetable or canola oil; this oil will help the rice cook once you add it to the pan. I just eyeball the amount after making this so often.

Next, add the rice, bacon and scallions and stir thoroughly. Allow the mixture to cook for about five minutes as you stir it often. Break up large chunks of egg as you stir and don't let the egg or rice stick to the pan.

Just before serving, stir in the sesame oil and additional salt and pepper, if desired; I usually add another 1/4 tsp of each at this point.

This is plenty of food as a main dish for my family. In fact, I often serve this as the entire meal. Sometimes I might add soup or cooked frozen egg rolls or maybe a vegetable on the side. But it's very hearty all by itself and everyone in my house eats it happily. I would say it's one of the most popular dishes I make.


  1. How funny, I made fried rice and lo mein last night. I had some for lunch today too. Great minds think alike. XO

  2. I love fried rice. This is different than the one I make so it would be a nice change for us. I will give it a try.

    1. I hope you like it! My grandmother always made one with sliced pork in it which was really good too.

  3. Hi! I made your minestrone soup a couple of nights ago and it was a big hit, so thank you! We also love egg fried rice and you've just inspired me yet again as I'm going to do that tonight now. I looked at a conversion chart regarding American cups and it said a cup was around 250 ml for liquid. How does that work out for rice? I think the easiest thing would be for me to just buy some cups so I can follow American recipes easier! xx

    1. Hi Claire! I'm so glad you liked the soup and I hope you like the rice too! Good question about the rice, I hadn't thought of the difference. Maybe try weighing the rice on a scale instead? I don't know off the top of my head how much it would weigh; I feel like a cup of flour is 5 oz. But maybe that would work and save you having to buy new cups.

  4. Replies
    1. Hi Airin! Thanks for dropping by. You're welcome, enjoy the rice. :)

  5. Ok, this looks totally amazing. I love egg fried rice but have never made it, so thank you for posting this recipe. It also looks budget-friendly, which is helpful in our household!

    Gillian x

    1. You're welcome! It's so cheap to make; that's one of the reasons I love it. We enjoy it reheated too, it's just so good.

  6. Everything is always better with bacon :) This looks great, I love fried rice!

  7. Just released its not your Mum's recipe but still looks delish hehe silly me x


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