Easy Bacon, Egg, and Vegetable Fried Rice

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When I have rice left over from another meal, I love to make fried rice – it is so quick, easy, and delicious. It’s so delicious that my family often wants me to make it even when I don’t have leftover rice. Alas! The key to success when making fried rice is using day old cooked rice. Easily solved with a tiny bit of planning – just cook some rice the day before you want use it and then let it sit in the fridge overnight.

When making fried rice, I like to have all my ingredients prepped and ready to go before I start cooking as fried rice cooks up very quickly. To prep, I chop the bacon and dice the carrots and onions. I also get the frozen peas out of the freezer (no need to defrost or cook them beforehand) and take the rice out of the fridge. I fluff the rice with a fork or with my fingers to make sure the individual grains are separated and any large clumps are broken up.

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When I’m ready to cook, I like to start by making the scrambled eggs. For this, I use a non-stick pan over low heat and simply scramble the eggs in the pan. I don’t add anything to the eggs, except a bit of salt and pepper. When they are almost cooked, I take them off the heat and set them aside. You want to undercook the eggs a bit, as they will continue to cook while resting. Note: Some people like to cook the eggs at the end in the same pan as the rice. But, as much as I like not washing extra dishes, I’ve never been able to scramble eggs in the same pan as the rice without burning something.

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With the eggs cooked and set aside, it is time to fry the rice. To fry the rice, I use a stainless steel wok, but any wide pan that can be used over high-heat will do. To start, I put the burner on high and then add a quick swirl of vegetable oil to the pan. I add the chopped bacon and then allow it to crisp – about 5 minutes. I then add the onions and carrots and stir fry them until soft, adding a sprinkle of salt and pepper so they aren’t bland. When the onions and carrots are soft, I add the frozen peas, and stir fry until fully defrosted and cooked through – about 2 minutes.

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Now to add the star of the show – the rice. After adding the rice, I mix everything together to make sure it is evenly combined and that there are no lumps of rice remaining. I then add the soy sauce and vinegar. I usually start with three tablespoons of each, and then give it a taste. I then add more if I think it needs it. (It depends on how salty the bacon is, so give it a taste to decide.) When the rice is heated through, I add the scrambled eggs.

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I then give it all a good stir. And, dinner is served!

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We usually eat this as a main dish just as it is, but if you want to make it a bit more substantial, feel free to add a protein of your choice (cooked chicken, pork, shrimp, tofu, additional eggs, etc.). Have other leftover vegetables (asparagus, broccoli, green beans, etc.) you want to use up? Toss those in, too. Have fun with it.