Description
Make a quick, savory fried rice featuring crispy bacon and tender cabbage using leftover rice.
Ingredients
Scale
- 3 cups cooked cold white rice
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, diced
- 2 cups shredded green cabbage
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Heat a large skillet or wok over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the skillet.
- Add the diced onion to the skillet and cook in the bacon grease for 3 minutes until softened.
- Add the shredded cabbage to the skillet. Stir fry for 4 to 5 minutes until the cabbage wilts slightly but still has some texture. Add the minced garlic and cook for 30 seconds until fragrant.
- Push the vegetables to one side of the skillet. Add the beaten eggs to the empty side and scramble until just set. Break the eggs into small pieces and mix with the vegetables.
- Add the cold rice to the skillet. Break up any clumps with your spatula. Stir fry for 3 minutes, mixing all ingredients together.
- Drizzle the soy sauce and sesame oil over the rice mixture. Add the black pepper. Stir constantly for 2 minutes to heat the rice through and coat evenly.
- Stir in the reserved crispy bacon pieces. Taste and add more soy sauce if needed. Serve immediately.
Notes
- Use day-old, cold rice for the best texture; fresh, warm rice will result in soggy fried rice.
- For extra flavor, use a mix of light and dark soy sauce.
- If you do not have leftover rice, cook the rice and spread it on a baking sheet to cool completely before using.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 20
- Cholesterol: 150