Two Dilemmas {Recipe: Bacon Fried Rice}
A new addition to our weekly menu rotation - bacon fried rice!
Servings 4 -6 servings
Ingredients
- 3 cups water
- 2 cups instant rice brown or white
- 3 Tablespoons vegetable oil divided
- 1 small yellow onion chopped
- 1 small zucchini coarsely chopped
- ¼ cup petite baby carrots if you use bigger carrots, just peel and dice
- 2 Tablespoons minced garlic
- ½ teaspoon red pepper flakes
- 3 Tablespoons soy sauce
- 1 cup frozen peas
- 12 slices Oscar Mayer Fully Cooked Bacon cut into bite sized pieces
- 2 eggs
Instructions
- Bring water to a boil in a medium saucepan. Stir in rice.
- Cover and reduce heat to low and simmer for 20 minutes.
- In the meantime, heat 2 Tablespoons vegetable oil in a large skillet over medium heat. Add onions, zucchini, petite baby carrots and red pepper flakes. Cook for 3-5 minutes, stirring occasionally, until vegetables become tender. Add minced garlic and cook for an additional minute.
- Add cooked rice, soy sauce and bacon to the skillet. Cook for 1 minute. Add frozen peas and cook for an additional minute.
- Scrape fried rice mixture to the side of the pan and add 1 Tablespoon of vegetable oil to the empty space in the pan. Heat the oil for 1 minute.
- Add the two eggs to the oil and allow to cook through, scrambling as they cook.
- Once the eggs are cooked, remove from heat and stir the entire fried mixture together. Serve and enjoy!