This is a variation of Chinese fried rice I learned from my friend Jo, who would prepare this for her 4 children’s lunches.
The bacon is easily sliced and cooks quickly, the residual fat is used to flavor the rice, and it has endless substitutions. No corn? Omit completely or add celery. No green onions? Use yellow onions. No bacon? Use deli meat and add oil (cooking oil or butter) to add fat to fry the rice. Use spam. No eggs? Well, I love eggs in my fried rice so that one is a dealbreaker for me, but I’ve done it before and the kids still ate it.
I use low sodium soy sauce so just add enough to coat the rice.
I vary my rice between Jasmine and regular short grain rice. You don’t want the rice to be too wet, because no one likes a soggy fried rice.
Freezes great in ziploc bags for future emergency meals! Just reheat in the microwave.
Bacon Fried Rice
Ingredients
- 1 green onion, sliced
- 1 cup corn niblets, frozen or canned
- 1/3 lb bacon, sliced thinly
- 4 cups rice, cooked
- 3 eggs
- 3 tbsp soy sauce
- salt, to taste
Instructions
- Slice frozen bacon thinly.
- Saute bacon until reaching desired crispiness, remove from stove and set aside.
- Crack eggs directly into pot and fry with residual bacon fat.
- Add half green onions (may substitute with chopped white onions). Saute lightly.
- Add corn to warm.
- Separate rice with hands or spatula if cold. Otherwise fluff so it's easy to mix with the other ingredients once combined.
- Add rice, bacon, soy sauce to pot, stirring gently to combine.
- Garnish with remaining green onions. Serve warm.
