Bacon Fried Rice
Published Aug 16, 2011•Updated Mar 29, 2023
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Good morning (afternoon?) friends. Good whatever-time-of-day it is wherever you are. This particular dish will work at any time of day, and all I can say is that I have been so excited to share this with you.
This is one of those finds that I may love a bit too much. Ever since I wrote in Honest Cooking about my love of fried rice at any meal, at any time of day, my obsession has only grown (enter one of my recent favorites, Pineapple Fried Rice).
I was in the midst of cooking up a batch for lunch one day, when I suddenly remembered what was perhaps the most unusual fried rice I have ever had. Bacon Fried Rice, as served at Masa 14 in DC.
Masa 14 is a restaurant that boasts Latin-Asian fusion food which struck me as unusual at first, but just like the Bacon Fried Rice, turns out to make perfect sense.
One bite of this dish and I no longer felt any need to identify where it was from or what the origin of the flavors might be.
It just works. That’s all I needed to know.
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Bacon Fried Rice
- 4 slices of bacon
- 2 Tbsp. vegetable oil, dividied
- 2 eggs
- ½ a whole onion, finely chopped
- 2 Tbsp. soy sauce
- 1 teaspoon Siracha (optional)
- 2 cups rice, cooked and cooled to room temperature
- In a large wok over medium heat cook the bacon until crisp, turning to evenly cook both sides. Transfer cooked bacon to a plate covered with a paper towel to drain.
- Gently pour all but a thin coating of the bacon grease to a glass bowl to cool. (Leave a small amount of bacon grease in the wok to flavor the eggs and rice.) Add 1 Tablespoon of the vegetable oil and heat until you can feel the warmth of the pan if your hand is held about 6 inches over the pan. Crack the eggs gently into the oil and fry until the whites are cooked through. (I prepare these sunny-side up, but fry the eggs in any way you like.) When the eggs are cooked, transfer each one to its own plate for serving.
- Add the final 1 Tablespoon of oil to the hot wok. Add the onion and saute until it softens, about 1 minute. Add the soy sauce, Siracha, and rice. Stir-fry the rice until it is evenly coated in soy sauce and begins to sizzle on the bottom of the pan. Crumble the bacon and add it to the rice, tossing to combine. Turn off the heat and spoon the fried rice evenly on the plates next to the cooked eggs. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.