Ingredients
Scale
- 4 slices bacon, chopped
- 3 cups cooked white rice (preferably day-old)
- 2 eggs, lightly beaten
- 1/2 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- In a large skillet or wok, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of drippings in the pan.
- Add beaten eggs to the hot drippings and scramble until cooked through. Remove eggs and set aside with the bacon.
- Increase heat to medium-high. Add the rice, peas and carrots, and green onions to the pan. Stir-fry for 3-4 minutes until rice is heated and slightly crispy.
- Stir in soy sauce, sesame oil, and ground ginger. Cook for another minute.
- Return bacon and eggs to the pan. Toss to combine. Season with salt and pepper. Serve hot.
Notes
For best results, use day-old rice that has been refrigerated. Fresh rice may become mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 420
- Sugar: 3
- Fat: 22
- Carbohydrates: 38
- Protein: 16