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Vegetable Fried Rice with Bacon

Vegetable Fried Rice with Bacon

Better than takeout and has crispy bacon, lots of tasty veggies, eggs, and leftover rice that combine to make the tastiest fried rice ever! This recipe was fast, easy, and versatile because you use what you have on hand–I had some leftover rice, a few broccoli florets, some bell pepper, onion, a few spears of asparagus, and a couple of green onions in the fridge that I used. This recipe was easy to throw together, used up leftover food in the fridge, and it was ready to eat in 30 minutes. I love that!

Vegetable Fried Rice with Bacon

How to Make Vegetable Fried Rice with Bacon

Cook the bacon in a cast iron skillet or wok over medium heat, tossing occasionally, until crisp and rendered. Set aside on a paper towel to drain the grease.

Prep all of the vegetables, whisk the eggs, and have all of the other ingredients ready before starting the cooking process.

Add the vegetable oil and toasted sesame oil to the same cast iron skillet or wok (with bacon grease) over medium-high heat. Once very HOT, add the onion, bell pepper, broccoli florets, asparagus, and the whites of the green onions then cook, stirring often, for 2-3 minutes or until the veggies are just fork-tender.

Add the ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the rice, bacon bits, and soy sauce and stir to coat evenly, and cook until warmed through, about 2 minutes. Taste and add more soy sauce if needed.

Push the fried rice to the side and add the egg. Allow to cook for 45 seconds then stir to scramble. Toss with the fried rice until well combined. Pour into a serving bowl.

Serve with the green portion of the green onions, sriracha, chile oil, soy sauce, and toasted sesame seeds on the side. Enjoy.

Vegetable Fried Rice with Bacon

Vegetable Fried Rice with Bacon

Vegetable Fried Rice with Bacon

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main, Side Dish
Cuisine: Asian
Servings: 2
Author: Pam - For the Love of Cooking

Equipment

  • Cast Iron Skillet or Wok

Ingredients

Fried Rice:

  • 2 slices of bacon, cut into bits
  • ½ tbsp vegetable oil
  • ½ tbsp sesame oil
  • ¼ bell pepper, diced
  • ¼ yellow onion, diced
  • ½ cup broccoli florets
  • 3 spears of asparagus, wooden ends removed & cut into thirds
  • 2 green onions, green and white parts divided
  • 2 tsp fresh ginger, minced
  • 2 large cloves of garlic, minced
  • Pinch of crushed red pepper flakes, to taste
  • 2 cups leftover cold rice
  • 2 tbsp soy sauce, or more to taste
  • 1 egg, whisked very well

For serving:

  • Sriracha sauce
  • Chile oil
  • Soy sauce
  • Toasted sesame seeds

Instructions

  • Cook the bacon in a cast iron skillet or wok over medium heat, tossing occasionally, until crisp and rendered. Set aside on a paper towel to drain the grease. 
  • Side Note: Prep all of the vegetables, whisk the eggs, and have all of the other ingredients ready before starting the cooking process.
  • Add the vegetable oil and toasted sesame oil to the same cast iron skillet or wok (with bacon grease) over medium-high heat. Once very HOT, add the onion, bell pepper, broccoli florets, asparagus, and the whites of the green onions then cook, stirring often, for 2-3 minutes or until the veggies are just fork-tender. 
  • Add the ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the rice, bacon bits, and soy sauce and stir to coat evenly, and cook until warmed through, about 2 minutes. Taste and add more soy sauce if needed. 
  • Push the fried rice to the side and add the egg. Allow to cook for 45 seconds then stir to scramble. Toss with the fried rice until well combined. Pour into a serving bowl. 
  • Serve with the green portion of the green onions, sriracha, chile oil, soy sauce, and toasted sesame seeds on the side. Enjoy. 
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4 Comments

  1. Not sure why but we never make fried rice but this good looking dish may inspire me.