BACON AND EGG FRIED RICE RECIPE BY TASTY
Here's what you need: large eggs, bacon, medium onion, vegetable oil, rice, salt, black pepper, sugar, soy sauce, green onion
Provided by Tasty
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 736 calories, Carbohydrate 82 grams, Fat 28 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams
BACON-AND-EGG RICE
Steps:
- Bring rice and water to a boil in a 2 1/2-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, 1/2 teaspoon salt, and 1/4 teaspoon 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 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.
BACON AND EGG RICE
Make and share this Bacon and Egg Rice recipe from Food.com.
Provided by Sandi From CA
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382.6, Fat 13, SaturatedFat 3.7, Cholesterol 193.2, Sodium 749.4, Carbohydrate 52.2, Fiber 1.4, Sugar 1.2, Protein 12.3
BACON AND EGG FRIED RICE
Provided by Jet Tila
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
- Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
EGG RICE
this is great for breakfast and very easy to prepare! less than 5 mins! I used to make this for the whole family when i made breakfast! preparation time does not include rice cooking time
Provided by healthyeater12
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- pour a bit of olive oil onto pan, just enough so that the egg doesn't stick to the pan.
- crack an egg onto the pan, and wait for it to cook just a little bit. (make sure you break the yolk).
- just kind of scramble them and make sure there are little bits of egg. NOTE: this is not scrambled eggs.
- when the egg is cooked, move it into a bowl. add rice to the bowl and sort of mix it just so that the egg and rice are no longer separated.
- add soy sauce and sesame oil. the sesame oil will help the egg and rice mix well. adding sesame seeds is optional, but it gives it a good taste.
- make sure the soy sauce is well mixed in with the rice.
- enjoy! :).
BACON AND EGG FRIED RICE
Enjoy breakfast time favorites during dinnertime with Bacon and Egg Fried Rice! Add some veggies to your Bacon and Egg Fried Rice for something extra!
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 190 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
EGG CASSEROLE WITH BACON AND WILD RICE
I made this Christmas morning and loved it. The cider sauce really put it over the top for me. It's a nice change from my usual sausage and egg concoction! Bonus: I have extra wild rice for my dinner! Serve the cider sauce warm with the casserole for that wonderful sweet-salty flavor combination!
Provided by Karen Kallem
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/4-quart casserole dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain.
- Pour most of the bacon drippings from the skillet. Melt 1 tablespoon butter in the skillet with the drippings. Saute mushrooms and onion in the butter mixture until onion is golden brown, 5 to 7 minutes. Remove from heat and scrape into a bowl to cool.
- Beat eggs and half-and-half together in a large bowl until smooth. Crumble bacon into the egg mixture; add mushroom mixture, wild rice, Swiss cheese, croutons, Monterey Jack cheese, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared casserole dish.
- Bake in preheated oven until a toothpick inserted into the center of the casserole comes out clean, 40 to 50 minutes.
- Beat apple cider, sugar, cornstarch, lemon juice, and cinnamon together in a saucepan until smooth; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add 2 tablespoons butter, and stir until butter is melted smoothly into the liquid. Serve with the casserole.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 36.8 g, Cholesterol 347.9 mg, Fat 31.6 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 15.3 g, Sodium 1021.3 mg, Sugar 23.7 g
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