There are nights when the container of cold rice in the fridge feels more useful than anything planned for dinner. Bacon and egg fried rice is what I make on those nights. It is quick, forgiving, and built for leftovers. Cold rice is the important part because the grains stay separate in the skillet instead of turning soft and sticky. The bacon brings enough salt and richness that the rest of the dish can stay simple. I have made this with whatever vegetables were waiting in the freezer, and peas are still my favorite.
Why this pan works so well
The eggs, bacon, and rice all need slightly different treatment. Cooking them separately for a few minutes sounds fussy, but it keeps the eggs tender and lets the bacon brown properly. The rendered bacon fat also seasons the onion and rice. I usually leave a little in the skillet rather than draining every drop. Too much makes the rice greasy, though, so use your judgment. A wide pan helps because the rice needs contact with the hot surface. If it sits in a deep pile, it steams. That is the mistake I made the first time. The flavor was fine, but the texture was closer to soft rice casserole.
The ingredients that earn their place
Day-old white or brown rice both work. White rice fries a little more cleanly, while brown rice stays pleasantly chewy. Bacon supplies smoke and salt, so start with the listed soy sauce and taste before adding more. Toasted sesame oil is different from neutral cooking oil. It goes in for flavor and can become harsh if used as the main frying fat.
The onion should soften and pick up a little color. Garlic only needs a short turn in the pan because minced garlic burns quickly. Peas are optional, but their sweetness cuts through the bacon. Carrots, corn, chopped green beans, or other cooked vegetables can go in too. Keep additions fairly dry. Wet vegetables cool the pan and make the rice clump.
How to get separate, toasted grains
Heat part of the neutral oil in a large skillet and add the beaten eggs. Stir gently until they are just set, then move them to a plate. They will finish warming later. Cook the bacon until browned, transfer it out, and leave only enough fat to coat the pan. Add the onion, followed by the garlic.
Break up the cold rice with your fingers before it reaches the skillet. Add it to the hot pan and press out the largest clumps with a spatula. Let sections sit untouched for a moment so a few grains toast. Stir, then let it sit again. Add the soy sauce around the edge of the pan, where it can sizzle, and fold in the sesame oil, bacon, peas, and eggs. Stop once everything is hot. Cooking longer only toughens the egg.
Leftovers keep covered in the refrigerator for up to four days. Reheat them in a skillet or microwave with a small splash of water. Scallions added after reheating make the whole thing taste fresh again.
For a smoother dinner rush, chop the onion and bacon while the skillet heats and set the sauce ingredients beside the stove. Fried rice moves quickly once the rice goes in. Give it room rather than stirring constantly, and use the sound of the pan as a guide. A steady sizzle means the grains are frying. If the sound fades, the pan is crowded or too cool. Let it recover before adding the eggs. Serve the rice straight from the skillet, while the toasted edges are still distinct.
Bacon and Egg Fried Rice
Description
Turn cold leftover rice into a practical skillet dinner with bacon, eggs, onion, soy sauce, and sesame oil.
Ingredients:
Instructions
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Cook eggs in part of the oil until just set; transfer out.
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Cook bacon until browned and transfer, leaving a light coating of fat.
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Soften onion, then add garlic.
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Add cold rice and fry until hot with a few toasted edges.
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Stir in soy sauce, sesame oil, bacon, peas, and eggs.
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Season and serve with scallions..
Note
Nutrition per serving (serves 6): 643 calories, 34g carbohydrates, 8g protein, 52g fat, 16g saturated fat, 284mg sodium, 165mg cholesterol, 1g fiber, 2g sugar. Refrigerate leftovers up to 4 days.