Fried Rice I

Fried Rice I

298

"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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Ingredients

40 m servings 516 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
  2. Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.

Reviews

298
  1. 412 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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 ...

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, ...

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 ...

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 ...

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 d...

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 chicke...

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 b...

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, dice...

We disagree with most other reviewers -- we didn't like this at all. We did omit the bacon, but I don't think it would've helped much to keep it. The soy sauce flavor was too strong, and there...