Bacon Garlic Fried Rice Recipes

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
• Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

Steps:

• Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
• Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.

Steps:

• Add the rice to a medium saucepan and cover with water. Swish the rice with your fingers and then strain through a fine-mesh strainer. Repeat the process 2 more times. Place the washed rice back into the saucepan and add 1 1/2 cups water. Cover the saucepan with a tight-fitting lid and cook over medium-low heat until all the water has been absorbed and the rice is cooked through, 20 to 25 minutes. Remove from the heat and keep covered for an additional 10 to 15 minutes. (If using a rice cooker, follow the manufacturers' instructions.) Fluff the rice with a fork, transfer to a tray and allow to cool in the refrigerator until the rice is no longer sticky, about 2 hours.
• In a large skillet or wok, cook the bacon over high heat until crispy, about 10 minutes. Remove the cooked bacon and reserve about 2 tablespoons bacon fat in the skillet. Reserve the remaining bacon fat for another use.
• Return the skillet to high heat and add the sesame oil. Add the onions, garlic and ginger. Add 3/4 teaspoon salt and 3/8 teaspoon pepper and stir until the onions are translucent, 5 to 7 minutes. Add the carrots, pineapple and remaining 3/4 teaspoon salt and 3/8 teaspoon pepper. Continue stirring until the pineapple and carrots are cooked through, 5 to 7 minutes. Add the sake, soy sauce and rice wine vinegar and continue stirring. Add the cooled rice and reserved bacon and continue stirring. If necessary, add a touch more bacon fat or oil to the pan to avoid sticking. Adjust seasoning with salt and pepper.
• Transfer the fried rice to serving bowls and garnish with the scallions, cilantro and a sunny-side up egg on top.

Steps:

• Cook coarse-chopped slab bacon in neutral oil until done; add cooked rice, chopped scallions, minced ginger and garlic; cook until rice begins to brown. Crack in 1 or 2 eggs, and continue to stir; finish with soy sauce.