Bacon and Egg Rice Stir Fry

I found this recipe a long time ago in Bon Appetit magazine.  I have been making it for about 10 years.  Everyone in our family loves this very simple stir fry.  I make it for breakfast once or twice a month.  We always enjoy this simple and delicious meal.

October 25 011

Bacon and Egg Rice Stir Fry

Ingredients

1 cup long grain white rice (I use jasmine, basmati, arborio or long grain white, depends on my mood)
2 cups water

8 bacon slices, cut into 1/2 inch strips
6 large eggs
1 teaspoon salt
black pepper
1 medium onion, finely chopped
1 tablespoon vegetable oil (I use peanut oil)
1/2 cup green onion
1 teaspoon sesame oil (I use 1 Tablespoon – no, it is not too much)

Directions

  1. Bring rice and water to a boil.  Reduce heat to low, cover and cook for 20 minutes. Set aside.
  2. Cook bacon in a 12 inch nonstick skillet over moderate heat, stirring occasionally until golden and crisp.  It takes about 5-10 minutes.  Pour into a sieve over a heatproof bowl and reserve bacon and fat separately.
  3. Whisk together eggs, 1/2 teaspoon salt, and pepper in a medium bowl.
  4.  Return 3 Tablespoons of bacon fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes.  Add eggs and cook, stirring until eggs are just set, about 1 minute.  Make a well in center of egg mixture, then pour in peanut (or vegetable) oil and 2 Tablespoons reserved bacon fat.
  5. Add rice, remaining salt and pepper and cook stirring about 2 minutes.
  6. Add bacon, green onions, sesame oil and cook mixture,October 25 012

    stirring until mixed through.

  7. Serve starving family and/or friends!

2 thoughts on “Bacon and Egg Rice Stir Fry

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