Bacon Fried Rice
This was the first time I incorporated bacon into fried rice and I absolutely loved it! The glazed bacon had such a wonderful sweet and salty taste, which went very well with the fragrant ginger and carrots. The addition of Sriracha, a main staple for fried rice, also gave it a spicy kick to it, which is just what the dish needed. It also tasted great as leftovers.
Yields 2 servings
- 1 cup of basmati rice
- 2 cups of chicken broth
- 4 slices of bacon, diced
- 1/4 teaspoon sugar
- 2 tablespoons plus 1/4 teaspoon soy sauce
- 2 teaspoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and grated
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- 2 green onions, diced
- 2 eggs
- Freshly ground black pepper, to taste
Combine rice and chicken broth together in a medium saucepan.
Bring to a boil over high heat. Reduce heat to low, cover with a lid, and steam for 20 minutes.
Remove from heat and let sit for 5 minutes before fluffing with a fork.
While the rice is cooking, place a wok or large skillet over high heat. Add the bacon and stir-fry until golden and crisp, about 5 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (be careful as the oil will bubble up) and continue to stir-fy until the bacon is glazed, about 30 seconds.
Transfer the bacon to a bowl with a slotted spoon; set aside.
Heat olive oil in a skillet over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes.
Add the carrots, ginger. and garlic. Cook, stirring constantly, until heated through, about 1-2 minutes.
Add rice to the mixture along with the glazed bacon, remaining 2 tablespoons soy sauce, green onions, and freshly ground pepper. Cook, stirring constantly, until heated through, about 1-2 minutes.
Crack the eggs directly into the pan and gently fold into the rice until well combined. Be sure to break the yolk.
Divide among bowls and serve with chili sauce, if desired.