BACON AND EGG FRIED RICE RECIPE

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat while ham is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is a budget-friendly option.

nori

🥗Healthier: seaweed snacks

💰Cheaper: none

Seaweed snacks provide a similar flavor at a lower cost.

Cut the bacon into small pieces, not too small, into little cubes.

Add the bacon to a wok without any oil and cook until crispy, allowing the fat to render out.

Once the bacon is crispy, remove it from the wok and place it on a paper towel to absorb excess oil.

Set aside the bacon fat in the wok for later use.

In a bowl, crack 3 eggs and add all-purpose seasoning, onion granules, garlic granules, and a little salt.

Scramble the eggs in the wok using the bacon fat until fully cooked, then remove and set aside with the bacon.

Add the remaining bacon fat back into the wok and sauté one whole chopped onion for about 2 minutes.

Add 3-4 finely chopped garlic cloves and sauté for an additional 2 minutes.

Add 2 diced medium carrots and stir for about 2 minutes.

Add chopped bell pepper and scallion to the wok, stirring to combine and simmer for 2-3 minutes.

Add 4 cups of cooked rice to the wok along with 2 tablespoons of soy sauce and mix well to combine everything.

Stir in the scrambled eggs and bacon, mixing everything together thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens