Bacon Fried Rice

I have this tendency to order chicken curry and treat it like soup [this happens at home too. I’m consistent in my quirks]. This leaves piles of rice completely untouched. I’m just not a huge fan. I’ll eat it if it’s the focus of a dish [risotto or jambalaya], but plain white/brown rice is just a filler. I’m much more inclined to save previous stomach real estate for the curry. Priorities.

[Someday we’ll get into all of my food quirks. The list is long. So, so long.]

Now, I like fried rice. Fried rice falls into the category of rice-y things. I never order it specifically [because I’d much rather eat bbq pork, crab puffs, and egg rolls], but it’s usually in whatever combo plate I order at any Chinese restaurant. It’s porky. It has vegetables in it. It’s like a meal in a bowl. I had never made it because I don’t ever just make rice and have leftovers. I’ve read leftover rice makes the best fried rice, so I took it upon myself to actually get the rice with my chicken curry and save it. I had a pile of bacon in the fridge that was begging to be used. I went completely nontraditional in the veggies because I had half a bag of red, yellow, and green bell peppers. Don’t you normally see things like peas and carrots? Regardless, it worked really well. I love forgiving dishes like that.

Inspiration: Shutterbean

Ingredients

  • 4 cups of cooked rice
  • 6 slices of bacon, diced
  • 4 green onions, white and green parts sliced
  • 1 cup frozen bell peppers, diced
  • Clove of garlic, minced
  • 1 tablespoon fresh minced ginger
  • 4 eggs, whisked together in a bowl
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 1 teaspoon sriracha

Preparation

If you have a wok, use that. I miss mine sometimes. Otherwise, you’ll need a skillet with some higher walls to contain all your goodies. Cook the bacon on medium high heat until browned. Drain the fat so only a nice layer remains. Push the bacon to the sides and add the green onions, garlic, and ginger. Cook it for two minutes, stirring often so it doesn’t stick or burn. Add the frozen peppers to the mix, letting it cook for another couple of minutes until it’s heated through. Put this mixture into a bowl and set aside.

Lower the heat to medium and scramble the eggs. When they’re fully cooked, add them to your bacon mixture. Add the two tablespoons of vegetable oil and return the heat to medium high. Add the rice to the pan, coating it in the oil. Cook for 5-6 minutes stirring occasionally, but not too much. You want the rice to get slightly crispy.

Add your bacon mixture to the rice, stirring and returning everything to the same temperature. Pour in the soy sauce and hot sauce. Stir and taste.