BACON AND CHICKEN FRIED RICE
Great side dish that doesn't take long to prepare and has lots of flavor. Don't cook the bacon too much; you don't want it to have a crunchy texture. This makes excellent leftovers!
Provided by ljburrill
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
- Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
- Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces.
- Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 42.4 g, Cholesterol 56.1 mg, Fat 11.5 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1668.2 mg, Sugar 0.8 g
FRIED RICE WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
- Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.
- Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.
Nutrition Facts : Calories 447 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 335 milligrams, Sodium 709 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 20 grams
BACON-STUFFED BURGERS
Steps:
- Combine the cheese and bacon in a bowl.
- Put the ground chuck in another bowl and sprinkle with salt and pepper; mix with a rubber spatula. Flatten a quarter of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; place in the center of the patty. Bring up the sides of the patty over the filling, making sure the cheese is completely covered; flatten slightly to shape. Repeat with the remaining meat and filling. Set the patties side-by-side on a platter and refrigerate while preparing the grill.
- Place a large grill pan covering two burners over medium-high heat, or preheat an outdoor barbecue until very hot. Brush the grates with oil. Grill the burgers for 8 minutes per side for medium. Transfer to a clean plate.
- Rub the grill grates with more oil. Grill the buns cut-side down for 1 minute to toast.
- Serve the burgers with your favorite condiments and garnishes.
BACON, EGG AND MUSHROOM FRIED RICE
This tasty recipe is made in a flash and makes a great speedy lunch or quick meal especially good if you have leftover rice from the night before!
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 549.7, Fat 33.2, SaturatedFat 9.2, Cholesterol 214.9, Sodium 469.5, Carbohydrate 44.8, Fiber 3.1, Sugar 3, Protein 17
CANADIAN BACON-STUFFED MUSHROOMS
"I served this to company during the holidays and their response was great," writes Joan Airey of Rivers, Manitoba. "For extra color, I sometimes sprinkle the mushrooms with fresh parsley after they're baked."
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 30-35 appetizers.
Number Of Ingredients 10
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the mushrooms, bacon, red pepper, onion, salt and pepper in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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