Crisp bacon lends a boost of texture and smoky flavor to this Chinese American restaurant favorite.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon toasted sesame oil
- 3 slices thick-cut bacon, thinly sliced
- 1/2 teaspoon sugar
- 1 tablespoon low-sodium soy sauce
- 6 large eggs
- Kosher salt
- 1/2 pint grape tomatoes, halved
- 1 tablespoon minced peeled ginger
- 6 ounces snow peas, trimmed and halved
- 1 orange, yellow or red bell pepper, thinly sliced
- 1 bunch scallions, thinly sliced
- 4 cups cooked brown or white rice (thawed if frozen)
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
- Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.
- Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.
Nutrition Facts
| Calories | 447 |
| Total Fat | 16 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 335 milligrams |
| Sodium | 709 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 6 grams |
| Protein | 20 grams |
| Calories | 447 |
| Total Fat | 16 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 335 milligrams |
| Sodium | 709 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 6 grams |
| Protein | 20 grams |
Reviews
Great easy meal, added some salt and pepper sautéed shrimp! Delicious! In the rotation.
Mummy!! I used cold rice I made the night before. Used a little more soy sauce and a little more bacon. Great recipe!! Just wondering if dried ground ginger is ok Incase I don’t have fresh ginger?
De-licious.
Super easy and delicious! Look forward to this being a staple in our house!
Oh my gosh, the bacon in this recipe is AMAZING!!! So easy and very tasty. My five year old loved it!
Delicious! Just needs more bacon than the recipe says
This new rice-based dish is made with real bacon to golden-brown perfection.
This was good, but needed just a bit more soya sauce and more bacon.
This was pretty good – better warmed up than the first night I made it. I did serve it with additional soy sauce – just needed a bit more punch to it. And I wish I’d cooked an extra strip or two of bacon……