- 4 cups cold, cooked white rice
- 1 pound thick-cut bacon slices, chopped
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons soy sauce
- 1/2 cup green onions, chopped
- salt and pepper to taste
- 2 eggs, lightly beaten
In a bowl, break cold rice to separate grains.
In a wok or wide skillet over high heat, add bacon. Cook, stirring regularly until it begins to brown and crisp.
When bacon begins to render fat, add onions and garlic and cook until softened.
Add rice and cook, spreading the rice on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then tossing to redistribute. Repeat a few times until rice is heated through.
Add soy sauce and green onions and stir to combine. Season with salt to taste and generously with pepper.
Make a large well in the middle of the rice and add eggs. Allow eggs to set for about 30 seconds and then scramble with the spoon. Stir into the rice, breaking into small pieces.
Remove the rice from the pan and garnish with green onions. Serve hot.
Cold, day-old cooked rice is best for fried rice. If using freshly cooked rice, spread on a baking sheet, and refrigerate for about 20 to 30 minutes to completely cool.
Calories: 120kcal, Carbohydrates: 24g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 55mg, Sodium: 518mg, Potassium: 222mg, Fiber: 5g, Sugar: 5g, Vitamin A: 785IU, Vitamin C: 2.5mg, Calcium: 32mg, Iron: 7.7mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”