Description
This flavorful Fried Rice recipe is a quick and easy dish perfect for using up leftover rice. It combines savory bacon, fresh vegetables, and scrambled eggs all stir-fried with aromatic garlic, onion, and a blend of Chinese sauces to create a satisfying meal that can be prepared in just 15 minutes. Ideal as a main dish or a side, it offers a delicious balance of textures and flavors.
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 (e.g., peas, carrots, corn)
- 2 cups (packed) cooked day-old white rice (refrigerated or defrosted if frozen)
- 3 eggs, whisked
- 3/4 cup green onions (shallots/scallions), sliced
Sauces & Seasonings
- 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 begins to smoke, ensuring a hot surface for proper stir-frying.
- Sauté aromatics and bacon: Add the finely chopped onion, minced garlic, and chopped bacon to the hot pan. Cook quickly, stirring, until the bacon turns a light golden color, approximately 1 1/2 minutes.
- Add vegetables: Add your diced vegetables (you can add them frozen). Stir-fry for 2 minutes to allow the vegetables to defrost and excess moisture to evaporate, maintaining a good texture.
- Incorporate rice and sauces: Add the cooked day-old rice along with the Chinese cooking wine, Oyster sauce, light soy sauce, sesame oil (if using), and white pepper. Stir-fry everything together for about 1 1/2 minutes until the liquid reduces and the rice is heated through evenly.
- Scramble eggs: Push the rice mixture to one side of the wok or skillet. Add 1/2 tablespoon oil to the cleared space and tilt the pan to spread the oil. Pour in the whisked eggs and scramble them over medium-high heat until fully cooked, making sure not to soft scramble.
- Combine and serve: Add the sliced green onions, stir the scrambled eggs into the rice mixture thoroughly. Remove from heat and serve immediately while hot.
Notes
- Note 1: Use any diced vegetables you prefer such as peas, carrots, corn, bell peppers or a frozen mixed vegetable blend for convenience.
- Note 2: Using day-old, refrigerated white rice is ideal since it is drier and prevents the fried rice from becoming mushy.
- Note 4: Chinese cooking wine adds authentic flavor but Mirin, cooking sake, or dry sherry are excellent substitutes.
- Note 5: Use light soy sauce for a balanced saltiness; if you don’t have light soy sauce, all-purpose soy sauce is a suitable alternative.
