Many of us enjoy eating fried rice and when we do so, it is typically for lunch or dinner. After all, it is usually a very savory dish the goes along with other Chinese food quite nicely. If you are somebody that enjoys fried rice, it’s time for you to take things to the next level and enjoy it for breakfast. That is what this bacon and egg fried rice recipe will do for you.
One of the nice things about this particular recipe is that it goes together so quickly. If you are somebody that tends to be rushed in the mornings, you will be able to take the time to make this recipe and slow down to enjoy it before heading off for your day.
1 tablespoon oil
3 large eggs, beaten
8 ounces bacon, cut into 1-inch pieces
1 medium onion, finely diced
5 cups cooked rice, fluffed and cooled
1 teaspoon salt
¼ teaspoon sugar
2 teaspoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons Shaoxing wine (optional)
fresh black pepper, to taste
2 scallions, chopped
Heat the oil in your wok over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the 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. Once they’re translucent, add the cooked rice and stir-fry for 2 minutes. Use your wok spatula to flatten out and break up any clumps. Add the salt, sugar, and soy sauces, and spread the Shaoxing wine (if using) around the outside of the wok to get a good sizzle going.
Give everything a good stir for another minute or so. When you start to see steam coming off the rice, that means it’s heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up.
To finish the dish, stir in the scrambled eggs, bacon, pepper, and scallions. Serve!