It's A Keeper: Bacon Fried Rice

Every once in awhile I think - "Hey, I'm not too bad at this cooking thing." Then, reality gives me a nice swift kick in the butt. Such is the case with my experience making Bacon Fried Rice from Every Day With Rachael Ray.

Did you know that when you make brown rice, it takes waaaayyyy more water than when you make white rice? Well, I didn't know that and I followed the instructions in the recipe (for making jasmine rice) so my rice was a bit crispy, to put it kindly. This recipe was so good though, that I was able to deal with it. I made the full recipe and the leftovers were gone the next day.

Make sure you have more than 30 minutes for this one - it's not in the 30-Minute meal section of the magazine and takes about 45 to complete. Here is the recipe with my comments in brackets:

2 cups long-grain rice (preferably jasmine)
8 strips of bacon, cut crosswise into 1-inch pieces (about 12 ounces)
5 tablespoons canola oil [I didn't use the full 5 tablespoons. It just got to a point where I thought there was enough oil, so I stopped adding it. See, I'm learning!]
1 large yellow onion, chopped
4 scallions, thinly sliced, dark green parts set aside
2 garlic cloves, finely chopped
One 10-ounce package frozen peas, thawed (about 2 cups) [Rachael never thaws the peas for soups and things, so I didn't thaw them for this. I just threw them in the pot and they warmed up nicely!]
5 large eggs, lightly beaten
2 teaspoons sesame oil [As far as I am concerned, any recipe with sesame oil is a friend of mine]
Salt and freshly ground pepper

1. In a medium saucepan with a tight-fitting lid, cover the rice with water; swish the rice through the water with your fingers or stir with a wooden spoon until the water becomes cloudy, then drain the rice through a fine-mesh strainer. Repeat the process 2 more times. [This really made me feel like a chef. I have no idea if it makes a difference though.] Return the rice to the saucepan and add 1½ cups of water [unless you are using brown rice, in which case follow the package instructions], cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 22 minutes. Remove from the heat and set aside, covered, for 10 minutes to finish cooking, then fluff with a fork.

2. Meanwhile, in a large, deep skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 15 minutes. Drain on a paper towel-lined plate and discard the bacon fat.

3. Return the skillet to the stove and turn the heat to medium high. Add 2 tablespoons of the oil, the onion and the white and light green scallion slices, and cook for 2 minutes. Add the garlic, 1 tablespoon of the oil and the cooked rice and stir to coat. Add the peas and stir again. Make a large well [emphasis on large, so there's enough room] in the rice and add the remaining 2 tablespoons of the oil [I didn't add these 2 tablespoons and it was fine] and the eggs. Let the eggs set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more. Stir the eggs into the rice, breaking them up into small pieces. Turn off the heat. Add the bacon, half of the dark green scallion slices and the sesame oil and stir. Season to taste with salt and pepper. Transfer the fried rice to a serving platter and top with the remaining scallions.


  1. I'm guessing you couldn't use calrose (short-grained) rice. Argh. I don't do well with long-grained rice and never keep it in this house.

    Sounds good though!

  2. You know, I am sure that it would be better with long grain, but I would make it anyways. The texture would be different but the flavors are what's really great about this recipe.

  3. Rinsing the rice removes the starch in addition to just, cleaning it. I have heard how they harvest rice, and ick! I highly suggest you invest in a good rice cooker, it will save you tons of time. Plus, you're rice will taste much better!

  4. I have a Salton rice cooker, but I was trying to follow the recipe exactly. Maybe I will skip that part next time!


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