Our bacon and egg-fried rice are here to shake things up for breakfast (and lunch and dinner because you can eat it any time of the day). There is nothing better than having both a meal and a breakfast simultaneously.

Bacon and egg fried rice and I have a long history together. I’d say I’m an expert in my field of study. At 4 p.m., every day when I was a youngster in the Catskills, my mother usually arrives home at from work to find my sisters playing in the yard and me. This meant that we were making an after-work snack of…drum roll please…bacon and egg fried rice.

Fast, kid-friendly and filling lunch got us brownie points with mom at the conclusion of a long day at the office. Naturally, it was a little self-serving because we also tucked into that rice platter!

You can also check out our other fried rice dishes, such as our Vegetable Fried Rice or our Thai Basil Shrimp Fried Rice.

INGREDIENTS:

• 1 tbsp. of cooking oil
• 3 large eggs
• 8 oz. of lean bacon (225g, cut into 1-inch pieces)
• 1 medium onion (finely diced)
• 5 cups of cooked rice (fluffed and cooled)
• 1 tsp. of salt
• ¼ tsp. of sugar
• 2 tsp. of soy sauce
• 1 tsp. of dark soy sauce
• 2 tsp. of Shaoxing wine (optional)
• fresh black pepper (to taste)
• 2 scallions (chopped)

INSTRUCTIONS:

1. The oil in your wok should be preheated to medium-high heat, and the beaten eggs should be added. Remove the eggs from the wok and put them on a plate as you begin to scramble them.

2. Stir-frying the bacon in a wok over medium heat until it has rendered and crisped. Here, the level of crispiness you attain is entirely up to you. Remove the bacon and the scrambled eggs from the wok when they seem good to you.

3. Stir-fry the onion until transparent in the wok. Stir in the cooked rice for 2 minutes after they’ve become translucent. Break up any clumps with a wok spatula. If using Shaoxing wine, sprinkle it around the outside of the pan to get a good sizzle going. Add the salt, sugar, and soy sauces, and stir to combine.

4. Give the mixture another minute or so of stirring. When the rice starts to steam, you know it’s cooked all the way through. Add a little water or chicken stock if the rice appears too dry. Large clumps of rice can also be broken up by just adding some liquid.

5. Stir in the scrambled eggs, bacon, pepper, and scallions to complete the meal. Serve!