Description
A quick and satisfying weeknight dinner featuring crispy bacon, savory soy sauce, and cold jasmine rice, ready in under 20 minutes.
Ingredients
Scale
- 3 cups cold, day-old jasmine rice
- 8 slices thick-cut bacon
- 2 large eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 3 stalks green onions, finely chopped (white parts and green tops separated)
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon unsalted butter
Instructions
- Cook the bacon in a large skillet over medium heat for 8-10 minutes until crispy. Remove with a slotted spoon, leaving 1 tablespoon of fat in the pan.
- Turn heat to medium-high. Add minced garlic and grated ginger to the hot bacon fat; sauté for 30 seconds until fragrant.
- Push aromatics to one side. Pour beaten eggs into the empty space, scramble gently into small pieces, and mix with aromatics.
- Add thawed peas and carrots; stir and cook for 1 minute until heated through.
- Add cold rice, breaking up clumps. Press rice flat against the pan for 30 seconds to create a crust, then stir and repeat.
- Drizzle soy sauce and sesame oil over the rice. Toss until evenly coated and glossy.
- Crumble crispy bacon into the pan. Add white parts of green onions and stir for 30 seconds. Remove from heat, garnish with green onion tops, and serve immediately.
Notes
Use cold, day-old rice for best texture. If using fresh rice, spread it on a baking sheet and chill for an hour. Do not overcrowd the pan; cook in batches if necessary. Add sesame oil at the end to preserve flavor. Adjust soy sauce based on bacon saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 18
Keywords: bacon fried rice, weeknight dinner, quick meals, easy recipes, comfort food, rice bowl, meal prep