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Ingredients
Scale
- 6 slices thick-cut bacon, chopped
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 4 cups cooked and cooled long-grain rice (preferably day-old)
- 3 large eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, chopped
Instructions
- Cook the bacon in a cold skillet over medium heat until crispy, then remove and set aside.
- Sauté the onion in the bacon fat until translucent.
- Add garlic and frozen peas and carrots; cook until tender.
- Incorporate the cooked rice, breaking up clumps, and heat through.
- Scramble the eggs in a cleared space of the pan, then mix them into the rice.
- Add soy sauce, oyster sauce, and sesame oil; combine thoroughly.
- Season with salt and pepper; garnish with green onions before serving.
Notes
Using day-old rice improves texture and prevents clumping.
Adjust sauces to taste for a personalized flavor.
Avoid overcrowding the skillet for even frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 150