Ingredients
Scale
- 4 slices bacon, chopped
- 3 cups cooked white rice, cold
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 1/2 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- 1. In a large skillet or wok, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
- 2. Add the beaten eggs to the hot skillet and scramble until just set. Remove and set aside with the bacon.
- 3. Add the minced garlic to the pan and cook for 30 seconds until fragrant.
- 4. Add the cold rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes until heated through and slightly crispy.
- 5. Add the thawed peas and carrots, and stir-fry for another 2 minutes.
- 6. Return the bacon and eggs to the pan. Drizzle with soy sauce and sesame oil. Toss to combine.
- 7. Season with salt and pepper to taste. Garnish with sliced green onions and serve immediately.
Notes
For best results, use day-old cold rice. You can substitute turkey bacon for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Asian-inspired
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 14g