Bacon Fried Rice

If you’ve ever wondered what to do with leftover rice from last night’s take-out dinner or other rice-based dish bacon fried rice is the answer. It’s a 15-minute recipe you can make for breakfast, lunch, or dinner.

BACON FRIED RICE

Bacon fried rice has been on repeat the last month mostly because it’s so easy to make and, like my beloved eggs in purgatory that were on repeat pretty much all last year, you can make it for breakfast, lunch, or dinner. It’s a 15-minute wonder that breaks mealtime barriers and, while totally inauthentic, scratches that take-out itch when it strikes.

HOW TO MAKE BACON FRIED RICE

• It bears repeating, so I’ll stress this point again: start with day old rice whether it’s plain rice leftover from last night’s take-out dinner or other rice-based dinner or side dish. I’ve taken to using brown rice recently because the Instant Pot makes easy work of it. It’s a mostly hands-off rice cooking experience.
• You’ll need a small non-stick skillet to cook two slices of bacon until they’ve rendered most of their fat.
• Add some garlic, the rice, some frozen peas and carrots and cook them all until the veggies are warmed through.
• Add the rice wine vinegar, soy sauce, and sesame oil.
• Fry an egg in a separate skillet, transfer both the rice and the egg to a plate and serve.

You get a lot in a short amount of cooking time – savory, smokey rice with crispy bacon and little bites of sweet carrots and peas with a hint of tang from the vinegar. You get one generous serving – sometimes I double up on the eggs because I love the runny yolks – but the recipe easily scales to serve a few more if needed.

Make it on a busy Monday for dinner, a lazy Saturday for breakfast, or as a quick lunch on Sunday. It’s a dish for all mealtimes.

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