Bacon Fried Rice
If you’ve ever wondered what to do with leftover rice from last night’s take-out dinner or other rice-based dish bacon fried rice is the answer. It’s a 15-minute recipe you can make for breakfast, lunch, or dinner. Day old cooked rice makes great fried rice because it has a chance to dry out a bit, which means your fried rice won’t be sticky and soggy as it would be if you used freshly cooked rice. And so I made bacon fried rice and loved it so much I kept making it, which means I got a lot of practice cooking brown rice in the Instant Pot. It also means I’m caught in an Instant pot/fried rice kitchen loop that hasn’t stopped. It’s kind of great.
You get a lot in a short amount of cooking time – savory, smokey rice with crispy bacon and little bites of sweet carrots and peas with a hint of tang from the vinegar. You get one generous serving – sometimes I double up on the eggs because I love the runny yolks – but the recipe easily scales to serve a few more if needed.Add the rice wine vinegar, soy sauce, and sesame oil. Fry an egg in a separate skillet, transfer both the rice and the egg to a plate and serve.
- 2 teaspoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 slices thick cut bacon, cut into 1/2” pieces
- 1 large clove of garlic, chopped
- 1 cup leftover cooked brown rice
- 1/2 cup frozen peas and carrots
- Cooking spray
- 1 egg
- 1 pinch each of kosher salt & black pepper
- 1 green onion, white and tender green parts only, thinly sliced