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Fried Rice I

Fried Rice I

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
homemaker

homemaker

The best homemade fried rice you can make! The bacon may be non-traditional, but it adds a little extra CRUNCH. Great with chicken or beef.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
  2. Heat 1 teaspoon oil in small frying pan, pour in eggs. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes. Flip the eggs, cook one minute more and remove them to a cool surface. Let them cool, then cut them into thin slices. Set aside.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs and green onions. Stir and cook until heated through, approximately 3 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BFGOLETA
182

BFGOLETA

7/24/2003

I liked this recipe, but made a few changes. I cooked the rice in advance and refrigerated it for a few hours before starting to prepare the fried rice. Instead of cooking the egg in advance, I just added the beaten uncooked eggs (just 2 eggs)to the rice mixture at the end, stir-frying it until the egg was completely cooked. You can tell when the egg is cooked because it isn't shiny anymore. A Chinese friend taught me how to do this.

CAROLC80
124

CAROLC80

1/2/2008

Everyone loves this fried rice. It is very important that you use cold white rice so the rice doesn't get mushy when you fry it. Also, I add some rice vinegar and sesame oil to the side of the pan when frying the rice. You can add cooked chicken, shrimp, or pork also at the end. Great for using up leftovers.

EMILYHWP
107

EMILYHWP

7/24/2003

Sorry, there was an error in Tip 2. Please refer to this one instead: Tip: 2. Remember NOT to use veges that release too much water when frying, like shittake mushrooms. Even if you have the perfect rice grain, it'll just get soggy as the rice soaks up the water. HAPPY COOKING~~~

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