This easy fried rice with peas and carrots, eggs, bacon, and a full-flavored sauce is truly the best fried rice recipe around!
Prep Time: 10mins
Cook Time: 15mins
Total Time: 25mins
Servings: 6(1 cup per serving)
3largeeggs, lightly beaten
1cupfrozen peas and carrots
1mediumsweet onion, diced small
2scallions, diced small
1teaspoonfreshly grated ginger
salt and pepper, to taste
4cupsday-old cooked, chilled white rice, any large clumps broken up
3tablespoonslow-sodium soy sauce
Warm the vegetable oil in a wok, cast iron pan, or large nonstick skillet over medium-high heat until shimmering. Add egg, and cook until just scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add bacon and cook until crisp. With a slotted spoon, transfer bacon to a towel-lined plate to drain, reserving 1 1/2 tablespoons of the drippings in the skillet.
Add in the peas and carrots, onion, and scallions; saute until vegetables are soft and onion is translucent, about 3 minutes. Add in the ginger and garlic; saute for about 30 seconds until fragrant. Season with a pinch of salt and pepper.
Stir in the rice and cook for about 4 minutes total (alternating 1 minute of rest, 1 minute of tossing.)
Add in the soy sauce, sesame oil, oyster sauce, and a pinch of salt and pepper; continue stirring for another minute.
Add the cooked bacon and egg back in and toss to combine.
(If the mixture still seems a little too wet, you can reduce heat to medium-low and continue to cook a few minutes longer to dry the rice a little, but watch it carefully, so it doesn't burn or brown too much.)
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.