Ingredients
Scale
- 4 slices of crispy bacon — cooked to perfection for that smoky crunch
- 3 cups of cooked white rice — ideally day-old for better fry texture
- 2 eggs — for added richness and protein
- 1 cup mixed vegetables (peas, carrots, corn) — optional but recommended for color and nutrients
- 2 garlic cloves — minced for aromatic flavor
- 2 tablespoons soy sauce — for a savory umami taste
- 1 tablespoon sesame oil — to add a nutty aroma and flavor
- Salt and pepper to taste
Instructions
- Cook the bacon slices in a skillet over medium heat until golden and crispy. Remove the bacon, drain excess grease, chop into small pieces, and set aside.
- Using the bacon drippings, sauté the minced garlic over medium heat until fragrant, about 30 seconds. Add the mixed vegetables and cook until tender.
- Stir in the cooked rice, breaking up clumps and mixing thoroughly. Drizzle with soy sauce and sesame oil, stirring to coat the rice evenly.
- Push the rice mixture to one side of the skillet and crack in the eggs. Scramble until just set, then incorporate into the rice with the chopped bacon.
Notes
- Use day-old rice for the best fried rice texture — it’s less sticky and fries better.
- Cook the bacon until super crispy for that authentic crunch.
- Adjust soy sauce and sesame oil quantities to suit your taste preferences.
- Don’t overcrowd the skillet; cook in batches if necessary to keep ingredients crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 110mg