Fried rice is the ultimate leftover transformer. Day-old rice (which actually works better than fresh), crispy bacon, scrambled eggs, and a handful of vegetables come together in about 15 minutes. It is the kind of meal that feels like a treat but uses up what you already have in the fridge.
Ingredients
- 4 cups cooked white Thai jasmine rice (preferably day-old)
- 4 strips bacon, diced
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp avocado oil
- 1 tsp ginger
- white hulled sesame seeds for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Cook the diced bacon in a large skillet or wok over medium heat until crispy. Remove and set aside, leaving the fat in the pan.
- Add the avocado oil and increase heat to high. Add the garlic and ginger, stir for 15 seconds.
- Add the frozen peas and carrots. Stir fry for 2 minutes.
- Push the vegetables to one side and scramble the eggs on the other side. Break into small pieces once set.
- Add the rice and soy sauce. Stir fry for 3 to 4 minutes, pressing the rice against the pan to get some crispy bits.
- Toss in the bacon and green onions. Garnish with sesame seeds.
Notes
- Cold, day-old rice works best for fried rice because it is drier and fries up crispier. Fresh rice is too moist.
- Add any leftover vegetables or protein you have. This recipe is endlessly adaptable.
- Drizzle with a little sesame oil at the end for extra flavor.
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