Bacon and Egg Fried Rice
The classic flavors of bacon and eggs quickly stir-fried with rice, onions and soy sauce. This quick and easy Bacon and Egg Fried Rice recipe is delicious any time of day or night!
Servings: 4
Calories: 592kcal
Ingredients
- 5 large eggs
- pinch of salt
- freshly ground black pepper to taste
- 1 tablespoon canola or vegetable oil
- 6 slices bacon cut into 1-inch pieces (not thick-sliced)
- 2 tablespoons reserved bacon grease
- 1 cup diced yellow or white onion
- 5 cups cooked white rice cold
- 3 tablespoons low sodium soy sauce or tamari for gluten free
- 3 green onions thinly sliced
Instructions
- Beat eggs in a small bowl with a large pinch of salt and pepper to taste. Set aside
- Heat the oil in a large nonstick skillet or wok over MEDIUM heat. Add the beaten eggs to the hot skillet and cook, stirring, until it begins to form soft curds, about 1 o 2 minutes. The eggs should be loose and slightly undercooked. Transfer the soft-cooked eggs to a plate and set aside. Scrape any dried egg from the pan and wipe it down with a dry paper towel.
- Add the bacon to the same skillet and cook, stirring, over MEDIUM heat for several minutes until browned and lightly crisped. Use a slotted spoon to transfer the bacon to paper towels to drain.
- Discard all but 2 tablespoons of the bacon grease and return the pan to MEDIUM heat. Add the onion and sauté until golden and tender, about 3 minutes. Next, add the cooked rice and soy sauce and cook, stirring, until heated through, about 1 to 2 minutes. Stir in the cooked bacon and eggs and the green onion until well combined and remove from the heat.
Nutrition
Calories: 592kcal | Carbohydrates: 62g | Protein: 18g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 744mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg