Description
A quick and flavorful fried rice recipe featuring crispy bacon, fresh vegetables, and scrambled eggs, cooked in a wok or skillet for an authentic Asian-inspired dish that’s perfect for using day-old rice.
Ingredients
Scale
Main Ingredients
- 2 tbsp oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 120 g (4 oz) bacon, chopped (optional, or use ham)
- 1 – 1 1/2 cups diced vegetables, frozen or fresh
- 2 cups (packed) cooked day old white rice (refrigerated or frozen defrosted)
- 3 eggs, whisked
- 3/4 cup green onions (shallots / scallions), sliced
- 1 tbsp Chinese cooking wine (substitute: Mirin, cooking sake or dry sherry)
- 1 tbsp Oyster Sauce
- 1 tbsp light soy sauce (or all-purpose soy sauce)
- 1 tsp sesame oil (optional)
- 1/4 tsp white pepper
Instructions
- Heat oil: Heat about 1 1/2 tablespoons of oil in a wok or 2 tablespoons in a skillet over high heat until it starts to smoke. This ensures the pan is hot enough to properly cook your ingredients for the perfect texture and flavor.
- Cook aromatics and bacon: Add the finely chopped onion, minced garlic, and chopped bacon to the hot oil. Stir-fry them for about 1 1/2 minutes until the bacon turns a light golden brown and the onions soften, releasing their fragrance.
- Add vegetables: Toss in the diced vegetables, still frozen if using, and cook for 2 minutes. This allows the vegetables to defrost and any excess water to evaporate, preventing soggy rice later.
- Incorporate rice and sauces: Add the cold, cooked day-old rice along with the Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, and white pepper. Stir continuously and cook for about 1 1/2 minutes until the liquid evaporates and the rice is evenly coated with the sauces.
- Scramble eggs: Push the rice mixture to one side of the wok or skillet. Add 1/2 tablespoon of oil to the cleared space and tilt the pan to heat the oil properly. Pour the whisked eggs into this space and scramble them thoroughly until fully cooked. Avoid soft scrambling to maintain distinct texture.
- Combine and finish: Add the sliced green onions to the eggs and mix them into the rice. Stir everything together to distribute ingredients evenly. Remove from heat and serve immediately for the best flavor and texture.
Notes
- Using day-old rice is crucial as fresh rice tends to be too moist and sticky, which can result in mushy fried rice.
- If preferred, substitute bacon with chopped ham or leave it out for a vegetarian version.
- Frozen diced vegetables are convenient and defrost quickly when cooked directly in the pan.
- Chinese cooking wine adds depth, but Mirin, cooking sake, or dry sherry are good alternatives.
- Light soy sauce is recommended for a balanced saltiness; adjust to taste as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: fried rice, bacon fried rice, quick Asian meal, day-old rice recipe, stir-fry rice, Chinese cooking wine, easy fried rice
