Bacon Rice Bowl Easy (Printable Version)
# What You'll Need:
→ Main Components
01 -
3 big eggs, whipped up
02 -
4 cups cold long-grain rice, cooked
03 -
1 cup peas and carrots, frozen
04 -
2 garlic cloves, chopped small
05 -
1/2 onion, diced up
06 -
6 fat bacon slices, cut up
→ Seasonings
07 -
2 green onions, sliced
08 -
Black pepper, add as you like
09 -
Salt, sprinkle as you go
10 -
1 teaspoon sesame oil
11 -
1 tablespoon oyster sauce
12 -
2 tablespoons soy sauce
# Steps to Follow:
01 -
Give it a taste and toss in more salt or pepper if you need. Sprinkle green onions on top and dig in right away.
02 -
Jack up the heat. Pour in the soy sauce, oyster sauce, that bit of sesame oil, plus your crispy bacon. Stir everything so it’s all mixed and full of flavor.
03 -
Push your rice and veggies to one side of the skillet. Drop in the eggs on the clear spot, then scramble 'em till cooked. Blend with the rest.
04 -
Mix in your cold, cooked rice. Let it fry up for a few minutes to get hot and soak up all those good pan flavors.
05 -
Toss peas and carrots in with the garlic. Let them go for a bit till they’re soft and heated through.
06 -
Drop the onion bits into the bacon grease, sauté a bit till they look see-through—about 3 to 5 minutes.
07 -
Put your bacon in a cold pan. Turn it on medium and let it go till super crisp. Scoop it out but keep all that bacon fat in the pan.
# Additional Tips:
01 -
Chilled rice from the fridge keeps things from sticking and helps you get fluffy fried rice every time.