Fried Rice With Bacon Recipe

Prepare rice

Use 3 cups of cold cooked long-grain rice (preferably refrigerated overnight). Break up any clumps with your fingers so grains are separated and loose.

Heat a large wok or heavy skillet over medium-high heat for 1–2 minutes until very hot.

Add the bacon slices to the hot wok. Cook, stirring or flipping occasionally, until fat renders and pieces are crisped but not burnt, about 4–6 minutes depending on thickness.

Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the rendered fat in the wok. Reserve the bacon; once cooled, chop into bite-sized pieces.

If the pan is very greasy, remove all but about 2 tablespoons of bacon fat. Add 2 tablespoons vegetable oil if needed so there is about 2–3 tablespoons of fat in the pan. Keep heat at medium-high.

Add the diced onion to the hot fat and stir-fry 1–2 minutes until translucent. Add the minced garlic and minced ginger and stir constantly for 20–30 seconds until fragrant; do not let them burn.

Add the thawed peas and carrots to the wok and stir-fry 1–2 minutes to heat through and mix with aromatics.

Push the vegetables and aromatics up the sides of the wok to create an open space in the center.

Beat the 2 eggs lightly with 1/8 tsp salt in a small bowl. Pour the eggs into the center of the wok and scramble them quickly until just set, about 30–45 seconds, then mix them into the vegetables.

Add the cold, separated rice to the wok. Drizzle the 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil evenly over the rice. Increase heat to high and stir-fry, tossing and pressing with the spatula, until rice is heated through and slightly toasted in spots, about 3–5 minutes.

Fold in the chopped crisp bacon and most of the sliced scallions (reserve a little for garnish). Stir quickly to combine and let the flavors meld for 30–60 seconds. Taste and season with up to 1/4 teaspoon kosher salt and 1/2 teaspoon ground pepper, adjusting to preference.

Turn off the heat. Transfer fried rice to a serving dish and garnish with reserved scallion slices. Serve immediately.