Cook the Bacon: In a large skillet or wok, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
Sauté the Vegetables: Add minced garlic to the skillet with the bacon fat and cook for about 30 seconds, until fragrant. Add the peas and carrots (or your choice of veggies) and sauté for 2-3 minutes, until softened.
Scramble the Eggs: Push the vegetables to the side of the pan. Pour the beaten eggs into the empty space and scramble until fully set, about 2 minutes.
Add the Rice: Add the chilled rice to the skillet. Break up any clumps and stir everything together so the rice is evenly mixed with the eggs and veggies.
Season the Rice: Drizzle soy sauce and sesame oil over the rice. Stir to evenly coat the rice. Add salt and pepper to taste.
Combine with Bacon: Return the crispy bacon to the pan and stir into the rice mixture. Let everything cook for another 2-3 minutes until heated through.
Garnish and Serve: Sprinkle chopped green onions over the top of the fried rice and serve immediately.
Serving and Storage Tips:
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