Ingredients
Scale
- 4 strips of crispy bacon
- 3 cups cooked white rice (preferably day-old)
- 2 eggs, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (frozen peas, carrots, corn)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Instructions
- Cook the bacon strips in a large skillet or wok over medium heat until crispy. Remove and drain on paper towels, then crumble into small pieces.
- Use leftover cooked rice or cook fresh rice and let it cool completely. Prepare the onion and garlic and set aside with other vegetables.
- In the same skillet, remove excess bacon fat if needed, leaving about 1 tablespoon. Add chopped onion and minced garlic, sauté until fragrant and transparent, about 2 minutes.
- Push the onions and garlic to one side of the pan. Pour the beaten eggs into the cleared space and scramble until just set. Mix all ingredients together.
- Stir in the rice, breaking apart clumps. Add the vegetables and crumbled bacon. Cook for 3-5 minutes, stirring frequently to ensure the rice gets slightly crispy.
- Pour in soy sauce and sesame oil if using. Stir well, taste, and season with salt and pepper as needed. Cook for another 2 minutes. Garnish with sliced green onions before serving.
Notes
- Use day-old rice for best texture and to prevent clumping.
- Customize with additional vegetables or spices to suit your taste.
- For extra crispiness, reheat in a hot skillet instead of microwaving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg