Description
A quick, savory weeknight dinner featuring crispy thick-cut bacon, fluffy day-old jasmine rice, and scrambled eggs, all tossed in a smoky soy sauce glaze for a restaurant-quality meal in under 20 minutes.
Ingredients
Scale
- 3 cups cooked day-old Jasmine rice
- 8–10 slices thick-cut bacon
- 3 large eggs, room temperature
- 1 tablespoon vegetable oil (or avocado oil)
- 3 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon white or black sesame oil
- 4 stalks green onions, thinly sliced (white and green parts separated)
- 1 cup frozen peas and carrots, thawed
Instructions
- Break the bacon into 1-inch pieces and break up any clumps in the day-old rice with your fingers.
- Heat a large skillet or wok over medium-high heat. Add bacon pieces in a single layer and cook for 6-8 minutes until crispy and fat has rendered.
- Remove bacon with a slotted spoon, leaving about 2 tablespoons of fat in the pan. Add more oil if needed.
- Pour beaten eggs into the pan and scramble quickly over medium heat until just set but still soft. Remove eggs and set aside with the bacon.
- Increase heat to high. Add rice to the hot pan with the rendered bacon fat. Press down and let sit for 30 seconds to char, then toss and stir-fry vigorously for 2-3 minutes.
- Add frozen peas, carrots, and the white parts of the green onions. Stir-fry for another minute.
- Drizzle soy sauce and dark soy sauce over the rice. Toss quickly to coat evenly until rice takes on a light golden-brown color.
- Return cooked eggs and crispy bacon to the pan. Add sesame oil and toss for 1-2 minutes until combined and heated through.
- Taste and adjust seasoning with salt or more soy sauce if needed.
- Remove from heat, garnish with green parts of green onions and sesame seeds if desired. Serve immediately.
Notes
Use day-old rice for best texture; fresh rice will become mushy. If using fresh rice, spread it on a baking sheet and freeze for 20 minutes. Add sesame oil at the very end to preserve its flavor. Cook in batches if your pan is crowded to ensure proper frying rather than steaming.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3
- Sodium: 980
- Fat: 28
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
Keywords: bacon fried rice, weeknight dinner, quick meals, easy recipes, comfort food, wok hei, meal prep, high protein