How to Prepare Fried Rice with Bacon

How to make fried rice

Fried rice tastes much better when you add crispy bacon to it. The most common flavoring used in dishes is soy sauce, but the best flavor combination may be achieved with just a few simple ingredients: oyster sauce, hoisin sauce, and sesame oil. To make bacon fried rice, you must first fry your bacon until it is perfectly crispy.

Scramble the eggs in the same pan. You have the option of putting the eggs directly into the remaining bacon oil or wiping the pan with paper towels first.

Mix the eggs on the same plate your bacon is on and proceed to make your fried rice.

The ingredients of fried rice

Bacon - If you have any leftover ham, you can substitute it for the bacon.

Eggs – eggs enhance the flavor of fried rice

Vegetables - Onion, carrots, and peas are among the vegetables. You can also include maize and sliced red peppers or capsicum.

Garlic -This recipe stands out because of the garlic, which gives it a nice kick. If you don't like garlic, you can leave it out.

Rice - Long-grained rice is the best kind to use for this dish. Rice can be either brown or white.

Tips for perfect fried rice

• Use cold leftover rice. The rice grains will harden up if refrigerated overnight, making them easier to separate and lowering the likelihood that your fried rice would come out mushy. If you can’t wait, air freshly cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
• Use medium to long grain rice, not glutinous or short grain sweet rice as long grain rice makes fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to get softer and stick together.
• Don’t overdo the saucy seasonings like soy sauce or oyster sauce as soo much sauce will make your rice mushy.
• Preheat your pan or skillet until hot then add an adequate amount of oil to ensure your ingredients don’t stick to the surface. This enables you to make stir-fried dishes that have a smokey, "burnt" flavor.

Ingredients

125 g bacon, diced

4 large eggs whisked

2 tablespoons peanut oil/ olive oil

2 medium carrots, diced

1 onion diced

4 cloves garlic minced

1 cup frozen peas thawed

4 cups cooked and chilled rice (white or brown rice)

3 tablespoons low sodium soy sauce

1 tablespoons oyster sauce

1 tablespoon butter

2 teaspoons sesame oil

1 teaspoon hoisin sauce

Sliced green onions for garnish if desired

Procedure

Over medium-high heat, cook bacon in a wok or large skillet until crisp and browned. Transfer to a plate with a paper towel and a slotted spoon. Place aside.

Heat one tablespoon of oil and dry the pan with a paper towel. When the eggs are added, scramble them until done. Keep heated and transfer to a platter with the bacon.

In the pan, heat the remaining oil. Cook the carrots and onion in the pan until they are soft (about 3-4 minutes). Add the garlic and stir, cooking for one more minute or until fragrant.

When the rice starts to soften, add the frozen peas and rice, and simmer for 3 to 4 minutes.

Add the eggs back to the pan. Add the butter, sesame oil, hoisin sauce, oyster sauce, and soy sauce. Butter should be melted and the sauce heated through the rice in 1-2 minutes of cooking.

Garnish with green onions and serve.