Best 12 Fried Rice With Bacon And Sriracha Recipes

EASY BACON FRIED RICE

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.

FRIED RICE WITH BACON AND SRIRACHA

Steps:

• Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
• Whisk 1 tablespoon water and 1 egg together in a small bowl.
• Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
• Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
• Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
• Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.

VEGETABLE FRIED RICE WITH BACON

Steps:

• Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.
• Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.

FRIED RICE WITH BACON

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
• Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.
• Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.

BACON AND EGG FRIED RICE RECIPE BY TASTY

Steps:

• Beat three eggs in an empty bowl and add a bit of salt until well-combined.
• Cut bacon into 1-inch (2 ½ cm) pieces and finely dice the onion.
• Heat oil in either a wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs; when they are almost done, remove from wok and set aside.
• Add bacon to the wok and allow it to render down and become crisp. Once the bacon is done, take it out of the wok and set aside, along with the scrambled eggs.
• Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice, make sure the rice is fluffed and cooled, and stir-fry for 2 to 5 minutes. Use spatula to break up any clumps.
• Add the salt, pepper, sugar, and soy sauce. Stir for another minute or so.
• Once there is steam coming off the rice and it is completely heated through, add scrambled eggs and cooked bacon.
• Sprinkle with green onion, as desired.
• Enjoy!

FRIED RICE WITH BACON

Steps:

• In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper.

CRISPY FRIED RICE WITH BACON AND CABBAGE

Steps:

• In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
• Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
• Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
• Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.

FRIED RICE WITH CANADIAN BACON

Steps:

• Heat peanut oil in a wok or 12-inch heavy skillet over moderately high heat until smoking. Add ginger, 1/4 cup scallions, and salt and stir-fry 1 minute. Add rice and stir-fry until beginning to brown, 7 to 10 minutes. Add remaining ingredients (including scallions) and stir-fry until liquid is absorbed, about 2 minutes. Season with pepper.

BACON GARLIC FRIED RICE

Steps:

• Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture.
• Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don't let the garlic get brown. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It's ok for there to be some clumps of rice remaining. It is important your rice is cold when you start or the fried rice will get gluey and mushy. Day old rice is best, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first.
• After about 5 minutes, or once the rice is heated through make a well in the center of your rice. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice.
• The last step is to add the soy sauce, crumble bacon pieces over, mix, taste and add salt if desired.
• This fried rice is surprisingly simple, but really awesome. I always use the frozen peas/carrots, but other veggies can work. Never use canned veggies, and ones that release water (like tomatoes, mushrooms, zucchini, squash) can be tricky, because your rice can get mushy. Fresh carrots, broccoli, snap peas, bell pepper, frozen/fresh corn have been tried and all work.

FRIED RICE WITH BACON (ORIENTAL STYLE)

Steps:

• Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.
• Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.
• To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.
• Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.
• To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.
• Stir in bacon pieces.
• Gently stir in scrambled egg.
• Garnish with last sliced green onion.
• Serve with additional soy sauce, sesame oil or chili oil.

FRIED RICE WITH BACON AND GINGER

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.

SHEET-PAN KIMCHI FRIED RICE

Steps:

• Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
• Position a rack in the middle of the oven and heat to 425 degrees.
• In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
• Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
• Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.