Bacon and Vegetable Fried Rice

Ingredients

• 2 cups cooked rice, cooled and dried
• 6 slices of bacon, cut into 1-inch pieces
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 large carrot, peeled and grated
• 1 cup frozen peas, thawed
• 2 large eggs, beaten
• 2 scallions, thinly sliced
• 2 teaspoons soy sauce
• 1 teaspoon oyster sauce, optional

Method

1. 1Heat 1 tablespoon of oil in a wok or large skillet over high heat until it shimmers, then add the bacon and cook, stirring occasionally, until crisped and golden, about 4-5 minutes.
2. 2Remove the cooked bacon from the wok with a slotted spoon and set aside on a paper towel-lined plate, leaving the drippings behind.
3. 3Add the diced onion to the wok and cook, stirring frequently, until it is translucent and starting to caramelize, about 5 minutes.
4. 4Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. 5Add the grated carrot and cooked peas to the wok, stirring to combine, and cook for 2 minutes, until the carrot is tender but still crisp.
6. 6Push the vegetables to one side of the wok, then add a little more oil if necessary and pour in the beaten eggs, scrambling them until they are cooked through, about 2-3 minutes.
7. 7Mix the eggs with the vegetables, then add the cooked rice to the wok, breaking up any clumps with a spatula and stirring to combine with the vegetables and eggs.
8. 8Add the cooked bacon, soy sauce, and oyster sauce (if using) to the wok and stir-fry everything together for about 2-3 minutes, until the rice is well coated with the sauces and heated through.

Nutrition per serving