Ingredients
Scale
- 4 slices of crispy bacon, chopped
- 3 cups cooked rice (preferably day-old)
- 2 large eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 green onion, sliced
- Salt and pepper to taste
Instructions
- Fry bacon slices in a large skillet over medium heat until crispy, then remove and drain on paper towels. Chop into small pieces and set aside, keeping the bacon drippings in the pan.
- In the same pan, add beaten eggs and scramble until just set. Add minced garlic and sauté until fragrant. Mix in the vegetables and cook for 2-3 minutes until tender.
- Stir in the cooked rice, breaking apart any clumps. Drizzle soy sauce, oyster sauce (if using), and sesame oil evenly over the rice. Mix thoroughly to combine all flavors.
- Add the crispy bacon pieces back into the skillet. Stir everything well to distribute evenly. Cook for an additional 2-3 minutes to heat through.
- Garnish with sliced green onions. Serve hot as a main dish or side for a complete meal.
Notes
- Use day-old rice for the best fried rice texture and to prevent clumping.
- Adjust soy sauce and oyster sauce quantities to taste for desired saltiness.
- For extra crunch, add a sprinkle of toasted sesame seeds.
- Can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Sel Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 75 mg