Bacon and Asparagus Fried Rice

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Bacon and Asparagus Fried Rice

This flavorful fried rice is packed with vegetables and crispy bacon and topped with a fried egg. Using a shortcut of store-bought frozen rice means this comes together in under 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Asian

Keyword: Asian, easy dinner, easy recipe, fakeout takeout, fried rice

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $11.00

Equipment

Mixing Bowls
Large Skillet or Wok

Ingredients

10 ounces asparagus
3 tablespoons coconut aminos (I use Bragg’s)
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
6 strips bacon
1/4 teaspoon kosher salt
1 cup frozen peas, defrosted
3 cups cooked rice (see note)
1 tablespoon cooking oil
2 large eggs
Chopped green onions, lime wedges, and / or hot sauce or chili crisp for serving

Instructions

Trim the woody ends off the asparagus stalks and discard them. Dice the remaining asparagus into small coins.
Make the sauce by whisking together the coconut aminos, rice vinegar, and toasted sesame oil.
If you’re going to cook your bacon in a wok or if it won’t easily fit in your pan, chop it into bite-sized pieces before cooking it. In a large skillet or wok over medium heat, cook the bacon until crispy. Once cooked, transfer the bacon to paper towels to drain and cool.
Drain off all but a thin layer of bacon grease from the pan. Add the asparagus to the pan with ¼ teaspoon of salt and cook until it turns bright green and is tender, 2 to 4 minutes depending on how thick the stalks are. Stir in the peas.
Add the cooked rice to the skillet, stirring to combine with the asparagus and peas. Pour the sauce over the rice and give it a stir to combine. Let it cook, without stirring it, for about 2 minutes just to let some of the rice kernels crisp up on the bottom of the hot skillet.
Stir a few more times to combine everything and then transfer the fried rice to serving plates or bowls.
Wipe out your skillet or wok and return it to medium heat (or use a nonstick pan if you prefer) and add the cooking oil. When it begins to shimmer, crack the eggs into the oil and let them cook until the whites are nearly set. In the last minute, cover the eggs with a lid to let them finish cooking all the way through.
Crumble bacon over the rice and add a fried egg to each bowl. Season the eggs with some salt and top the bowls with green onions, a squeeze of lime juice, and / or hot sauce or chili crisp. Enjoy!

Notes

Cooked Rice - You can always use leftover rice that you’ve previously made for fried rice, but if you don’t have that around, grab frozen rice from the grocery store. Instead of microwaving it completely according to package directions, just warm it up for a minute or two so that it is loose enough to add to the pan. It will finish cooking along with your other ingredients. This works with any type of rice - white or brown.

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