Bacon And Egg Fried Rice Recipes

Steps:

• Beat three eggs in an empty bowl and add a bit of salt until well-combined.
• Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
• Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
• Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
• Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
• Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
• Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
• Sprinkle with green onion, as desired.
• Enjoy!

Steps:

• Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.

Steps:

• Scramble eggs until dry.
• Set aside.
• Rinse cooled rice with cold water and drain well.
• Cut bacon into 1/4 inch pieces across the strips.
• Pan fry until crisp.
• Drain off excess fat.
• Stir in onion, mushrooms, and eggs.
• When onions begin to turn color, add peas.
• Add rice and stir until hot.
• Add salt and soy sauce.
• Everything should be evenly mixed.
• Take from heat and stir in shrimp.

Steps:

• Heat a wok over a high heat and add the vegetable oil.
• Tip the beaten eggs into the wok, stir to scramble, then remove and set aside.
• Put the bacon into the same wok and stir fry until browned and slightly crisp.
• Throw in the frozen peas and mushrooms and stir fry for less than a minute. Add the rice and mix well until the rice has broken down.
• Return the eggs to the wok. Season with light soy sauce, sesame oil and a pinch of white pepper. Serve immediately.

Steps:

• Cook bacon, 5 slices at a time, in a large wok until crisp. Remove bacon and all but 3 Tblsp. of bacon drippings. Stir fry onion and celery in bacon drippings until almost tender. Add mushrooms, rice and soy sauce. Cook 5 minutes over low heat, stirrring occasionally. Stir in egg and cook only until egg is set. Turn onto a serving dish. Crumble bacon over top and serve immediately.

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
• Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

Steps:

• Fry bacon until crisp.
• Add onion and stir fry for 1 minute.
• Add egg and scramble until egg forms small flakes.
• Stir in rice and garlic, continue to stir fry until heated through.
• Gently separate grains of rice with fork so mixture is fluffy.
• Add soy sauce and stir until mixture is well blended.

Steps:

• Bring rice and water to a boil in a 3 quart heavy saucepan, then reduce, heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
• Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
• Whisk together eggs, ½ t salt and ¼ t pepper in a medium bowl.
• Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat.
• Add rice, remaining teaspoon salt and remaining ¼ teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.

Steps:

• Microwave eggs in medium microwaveable bowl sprayed with cooking spray on HIGH 1 to 1-1/2 min. or until just set. Break up eggs with fork.
• Stir in remaining ingredients. Microwave on HIGH 1 to 1-1/2 min. or until heated through.