Recipe by homemaker
"The best homemade fried rice you can make! The bacon may be non-traditional, but it adds a little extra CRUNCH. Great with chicken or beef."
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1 1/3 cups
uncooked white rice
1 2/3 cups
eggs, lightly beaten
ground black pepper
vegetable oil, divided
bacon, cut into strips
1 (10 ounce) package
frozen green peas, thawed
green onions, chopped
I liked this recipe, but made a few changes. I cooked the rice in advance and refrigerated it for a few hours before starting to prepare the fried rice. Instead of cooking the egg in advance, I just added the beaten uncooked eggs (just 2 eggs)to the rice mixture at the end, stir-frying it until the egg was completely cooked. You can tell when the egg is cooked because it isn't shiny anymore. A Chinese friend taught me how to do this.
Sorry, there was an error in Tip 2. Please refer to this one instead:
Tip: 2. Remember NOT to use veges that release too much water when frying, like shittake mushrooms. Even if you have the perfect rice grain, it'll just get soggy as the rice soaks up the water. HAPPY COOKING~~~
Everyone loves this fried rice. It is very important that you use cold white rice so the rice doesn't get mushy when you fry it. Also, I add some rice vinegar and sesame oil to the side of the pan when frying the rice. You can add cooked chicken, shrimp, or pork also at the end. Great for using up leftovers.
This is a really good fried rice. I change a couple things is all. First I cook the rice ahead of time and chill it because I think it fries up better cold. And I skip the bacon and use chicken or pork. This is a family favorite that I never have to worry about leftobers with because they eat every bite.
I use this recipe as a base for the fried rice I make. As other reviewers have noted, rice cooked in advance seems to be preferrable but fresh rice is fine too. I don't put bacon in ours but do use 2 TBLS of bacon grease in addition to the oil. I also add the raw eggs on top of all my ingredients and cook until everything is shiny and the egg is done. We like this recipe best with chopped shrimp but I have also used chicken. I use frozen peas but this is a very versatile dish and you could use almost anything you like in it. We have it about once a month as a main dish and then use the leftovers as a side with other meals. It's a favorite in our house.
This was easy. I altered it a bit. Next time I will add some carrot, red bell pepper and mushrooms.
I had one of those frozen Beef and Broccoli bags for dinner, but thought it wouldn't be enough to feed a family of five so I thought I would make this fried rice and add to it. I did not have bacon so I just fried up 2 pieces of bologna and cut it up (it worked fine). I cooked the rice in chicken broth to give it flavor. I used three eggs as suggested and it turned out fine for me. I added a few drops of sesame oil, a 1/2 teaspoon of fish sauce, shredded carrots, about a cup of peas, 3 green onions, a little more soy sauce than stated and a little more salt and pepper. I also added white pepper as well. After frying everything until heated through, I gave it a taste and it was to die for. I ended up eating this fried rice instead of the bagged broccoli and beef! My husband and three kids thought it was way better. I won't buy those bags anymore. This was so easy and tasted much better! Many thanks.
Good basic recipe. Great way to use up leftover meat and vegetables of any kind. I use 2 eggs and season them with a little soy sauce instead of salt & pepper. I only use 3 strips bacon, diced and cooked until they are just brown not too crispy. I add a large clove of GARLIC pressed or minced to the fat and cook it a few seconds just before adding the rice. I add frozen baby shrimp or any kind of leftover meat I have, like diced chicken, leftover barbecued meats, pot roast, ham, I have even used leftover cheeseburger patties crumbled up (my kids loved this). Careful not to put in too much soy sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Rice I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 516
** Calories from Fat: 187
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A fantastic use for leftover rice, this is one restaurant quality dish!