3857. SHRIMP and BACON FRIED RICE

Yield: Serves 4 to 6


3 cups uncooked Jasmine rice, cooked

1/4 cup grape seed oil

3 large eggs, beaten

3/4 to 1 pound deveined and washed shrimp (if frozen, then thawed), if really large or jumbo, cut into bite sized pieces

salt & pepper

2 teaspoons sesame oil

3 Tablespoons soy sauce

1/3 cup frozen peas

3/4 cup frozen corn

2 Tablespoons unsalted butter

4 to 5 slices cooked bacon, chopped

2 green onions, sliced thin

Cook the rice. It's best if you make it the day before because freshly cooked rice will make for mushy fried rice. If you didn't get to make it the day before, make the rice and as soon as it's done cooking, put it on a 9x13 baking dish or a baking sheet. Allow to cool for at least 15 to 20 minutes. Mix and spread out several times. Place in the refrigerator for at least 30 to 60 minutes.

Add 1 tablespoon of grape seed oil into a wok or a large skillet, heat on medium for at least 3 minutes. Swirl the oil to cover the pan. Add beaten eggs to your wok or skillet and cook for 2 to 3 minutes, swirling the pan a little bit to allow the egg to spread. Flip over and cook for one more minute.  and allow to cook for 2 to 3 minutes and flip and cook for another minute. Remove from pan and place on a clean cutting board. Allow to cool. Then, cut into small pieces by cutting into strips first and then cutting across.

Dry the shrimp with clean paper towels.

Add 1 tablespoon of grape seed oil to the skillet. Salt and pepper the shrimp and add them to your pan. Cook for about 1 to 2 minutes on each side. Remove from pan and place in a clean bowl and set aside.

Add 2 Tablespoons of grape seed oil to the pan. Add rice and cook for 2 minutes, stirring with a rubber spatula. Add soy sauce and sesame oil and mix the rice thoroughly. Season with salt and pepper. Increase heat to medium high and cook for 5 to 8 minutes, until rice is completely heated through, be sure to mix occasionally so the rice does not burn.

Add peas and corn, cook for another 3 to 4 minutes, mixing occasionally. Lower heat and add butter, allow to melt, and mix thoroughly. Add eggs, cooked shrimp, cooked bacon, and green onions and stir gently. Season with salt & pepper, as desired. Serve immediately.


bacon recipe source: Julie Tran Deily (@thelittlekitchn), The Little Kitchen, April 20, 2015

3627. PINEAPPLE-BACON FRIED RICE with PONZU SAUCE

serves two


2 slices of bacon, cut into small pieces
2 eggs, beaten
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
3 green onions, chopped
1/2 cup crushed pineapple
1 cup cooked brown rice
1 tablespoon organic ponzu
salt and freshly ground black pepper to taste
oil

In wok or skillet, fry bacon until crisp, remove to paper towel. Remove all but 1 tablespoon of bacon fat from pan and saute onions, garlic and ginger. Add egg and scramble. Add rice, ponzu and bacon and toss until heated through.


bacon recipe source: TaMara, What's 4 Dinner Solutions, February 17, 2010

3579. BACON-CILANTRO FRIED RICE

serves four


4 eggs

8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmine rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate. In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant. Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary.  Toss in the cilantro and scallions greens and serve.


bacon recipe source: Ming Tsai (@chefmingtsai), Simply Ming, Season 5, Episode 501: Cilantro/Bacon

3337. BACON FRIED RICE with BROCCOLI and WILTED GREENS

yields 2 large servings, 4 modest servings


1 cup short grain brown rice (uncooked)
1½ tablespoons extra virgin olive oil
4 ounces bacon, cut into ½ inch lardons
1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 cup broccoli florets, chopped
1 cup Brussels sprouts, shaved or very thinly sliced
3 cups leafy greens, coarsely chopped
4 large eggs
Kosher salt
Fresh ground pepper
¼ cup shaved Parmesan cheese (optional)

Pour the rice into a small pot with 1¾ cups water and a pinch of salt. Bring to a boil, lower to a simmer, cover and cook for 40 minutes until the water has been absorbed. Remove from the heat and allow to rest, covered, for 10 minutes. Fluff with a fork and set aside until ready to use.

While the rice is cooking, slice the bacon and chop the broccoli, Brussels sprouts and greens. Briefly set aside.

Moving on to the eggs. Bring a medium pot with 6½ cups of water and 4 tablespoons of salt to a boil. When boiling, carefully add the eggs. Bring the water back to a boil and cook for 5½ minutes. Drain the eggs immediately and let them cool for about 5 minutes before gently removing their shells. Place the peeled eggs in a pot filled with hot water if you want to keep them warm.

Now it’s time to finish up the rice. Heat the olive oil in a large saucepan or wok. When hot, add the bacon, red pepper flakes and garlic. Sauté for about 4 minutes until the bacon is golden brown.

Add the greens to the pan and sauté for 1 minute until they are just wilted.

Add the rice and cook for about 3 minutes, stirring continuously. Season with salt and fresh ground pepper to taste.

Drain the eggs and cut them in half lengthwise. Divide the rice among 4 plates (or 2…) and top with an egg and Parmesan (if using). Serve warm.


bacon recipe source: Serena Wolf, Domesticate Me, March 25, 2014

3252. FRIED RICE with KOREAN BURDOCK ROOTS and BACON (우엉볶음밥)

makes 2-3 servings


1½-2 cups cooked rice, cold

½ small size onion, diced

½ carrot, diced

2 celery sticks, diced

¼ lb. braised Korean burdock roots (recipe below)

2 strips fresh bacon, diced

sesame seed oil

salt to taste

soy sauce to taste

1 tablespoon toasted sesame seeds 

Korean burdock roots

2 roots of Korean burdock

6 tablespoons soy sauce

4 tablespoons Korean rice syrup (substitute: 4 tablespoons honey or Oligo syrup)

5 tablespoons water

grape seed oil

                  

Take a medium bowl and fill it with 2 cups of water. Add 1 tablespoon vinegar. Wash thoroughly the burdock roots and cut each into 4 sticks lengthwise. With a paring knife, peel off each burdock stick and place it in the bowl to prevent browning. Cut each burdock stick into two to three lengthwise; cut each short stick into very thin slices, then cut slices into thin shreds. Soak strips in the above vinegared water for 10 minutes to remove the astringency and to prevent browning. Drain well. Place a large frying pan over medium heat and pour enough grape seed oil to generously coat the pan. Add and fry the burdock strips for about five minutes, stirring frequently. Add in 6 tablespoons soy sauce and 5 tablespoons water and stir. Cook for about 10 minutes, stirring occasionally until the moisture almost disappears. Add in 4 tablespoons rice syrup and combine well. Remove from heat and let cool.

In a large skillet, sauté the diced fresh bacon over medium until golden brown. Add the diced onion, carrot, celery sticks until tender but still crunchy and crispy. Add a little oil to the skillet, and then the rice and diced burdock roots. Gently mix with a wooden spoon to combine. Turn the heat to low and add salt and/or soy sauce to taste. You might add a little more sesame oil if you prefer. Sprinkle with sesame seeds and serve while hot. 


bacon recipe source: Jea Kim, My Dear Korea: Korean Recipes, May 10, 2013

2915. BACON and KALE FRIED RICE

serves four


4 slices bacon, chopped
2 large cloves garlic, minced
1 bunch kale, ribs discarded and leaves minced
1 cup jasmine rice, prepared
1 teaspoon sesame oil
salt and pepper, to taste
2 large eggs, lightly beaten
1/4 cup low-sodium soy sauce

Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine. Serve immediately.


bacon recipe courtesy of: Sarah W. Caron, Sarah's Cucina Bella, October 11, 2011

2631. BACON and SHISO FRIED RICE

makes two servings


8 ounces cooked rice, refrigerated for 2 days
2 strips of bacon, sliced thinly
10 shiso leaves, halved lengthwise, then sliced in thin strips
1 large egg
1/4 onion, chopped
1/2 teaspoon fresh ginger, minced
1 tablespoon oil
1 teaspoon sake
3/4 teaspoon shoyu

Crack the egg in a small bowl and add a pinch of salt, pepper, a dash of sesame oil, and whisk well. Set aside. Heat a wok or large pan over medium heat and add bacon. Fry until almost crispy and let cool on a paper towel-lined plate. Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well. Turn down the heat to low and add the ginger and onion and cook until fragrant. Increase the heat to high and add the rice, breaking up clumps with the back of a wooden spoon and continue stirring until everything is incorporated. Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine. Add the sake and shoyu, then salt and pepper to taste. Toss until combined. Turn off the heat, mix in the shiso leaves and serve.


bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, June 23, 2009 | adapted from きょうの料理 2000年9月号

2602. BACON KIMCHI FRIED RICE

yields enough for 2 for dinner plus leftovers for lunch


4 cups old cooked rice (cold)
8 slices of bacon, sliced into 1 cm pieces
3 eggs lightly beaten
2 cups frozen peas, defrosted
3/4 cup kimchi, roughly chopped
2 tablespoons kimchi liquid from your jar of kimchi
1/2 onion, diced
oil

Heat some oil in a wok over high heat. When the oil is shimmery, add the diced onions, stirring until cooked, but not brown. Remove the onions from the wok and put in a bowl on the side. There should still be ample oil in the wok, if not, add a tiny bit more and scramble your lightly beaten eggs until mostly set, but not over cooked. The eggs will cook a bit more when you fry all the ingredients together. Remove the eggs from the wok and add them to the bowl with the onions. Cook the bacon until crisp. Remove and put in the bowl with the onions and eggs. If you’re concerned about how much fat you consume, remove the bacon fat from the wok, otherwise, add the rice and fry it, stirring occasionally until all the clumps are broken down and the rice is heated, about five minutes. Add the onions, eggs, bacon, and peas and fry until all ingredients are mixed throughout the rice. Add the chopped kimchi and kimchi liquid, mixing thoroughly. Serve immediately.


bacon recipe courtesy of: Momofuku at home/Momofuku for 2, March 20, 2010

2454. BROWN RICE and BACON FRIED RICE

4 cups cold leftover brown rice
4 slices of bacon
1 small onion
2 spring onions, chopped into bite size pieces
1 teaspoon minced garlic
1-1/2 tablespoons vegetable oil
2 tablespoons soy sauce
1/4 teaspoon black pepper
1/4 teaspoon salt

Chop the bacon into bite size pieces and fry in a large wok or frying pan until cooked through. Add the vegetable oil, the onion & garlic and saute until soft and a bit golden in color. Add the rice mix well. Then add the soy sauce, salt, black pepper then the spring onions last. Stir fry until all ingredients are mixed well.

Bake your bacon in your conventional oven and then chop into bite size pieces. Heat your wok or frying pan on medium/high heat and coat with vegetable oil. Add the onion and then add garlic and saute until soft. Add the cooked, chopped bacon then the rice and allow to cook. Add the soy sauce, salt, black pepper then the spring onions last. Stir fry until all ingredients are mixed well.


bacon recipe courtesy of: Lisa, Korean American Mommy, July 20, 2010

2270. BACON FRIED RICE-STUFFED OMELETTE

8 eggs (two per omelette)
one onion, finely chopped
one carrot, finely chopped
one spring onion, finely chopped
cooked rice, approx 4 small Chinese bowls full
3 strips of bacon
3 hot dogs, firm German ones are good
corn from 1 cob
salt, pepper, cooking oil, sesame oil, ketchup

Collect together and chop your ingredients. Fry the bacon until brown. Add in the Hot Dogs. Then the onions and carrots. After they have softened a little add the sweetcorn. Now make room in the frying pan to add a little oil and a good squirt of ketchup. Mix that up and fry it all together. Now add the rice, be careful not to squash it when you stir, keep it light and fluffy. When it looks mixed well, you can add the chopped spring onions and give it a last stir before setting this fried rice aside in a bowl. Now make an omelette with two eggs. When the omelette is just about ready spoon a serving of fried rice onto it and slide it out of the pan, just as the omelette is nearly out of the pan flip the edge over to make a nice fold, as you can see in the picture, it’s folded in half. Serve with a little garnish, ketchup or brown sauce


bacon recipe courtesy of: Taiwan Duck, May 29, 2011

2067. FRIED RICE with BACON, SCALLIONS and WATER CHESTNUTS

serves 2 to 4 as a side dish


3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)

Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.

In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.


bacon recipe courtesy of: Susan Ueki, Pasadena, California | Gourmet, January 1999

1484. BROILED CHICKEN with BACON over EGG FRIED RICE

makes 2 servings


2 skinless boneless chicken thighs, cut into 1-inch pieces (8 to 10 ounces)
1 bunch scallions, cut into 1-inch pieces
2 bacon slices, cut into 1-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 large egg
1/4 teaspoon soy sauce
1/8 teaspoon Asian sesame oil
1 1/2 cups chilled cooked white rice

Preheat broiler.

Toss chicken, scallions, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.

Meanwhile, beat egg with soy sauce, sesame oil, and a pinch of salt. Heat 1/2 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add egg mixture and cook, stirring, until almost set, about 45 seconds. Transfer to a bowl.

Heat remaining 1/2 tablespoon vegetable oil in skillet over medium-high heat until hot, then stir-fry rice until hot, about 5 minutes. Add egg and stir-fry 1 minute. Season with salt.

Serve chicken with rice.


bacon recipe courtesy of: Andrea Albin, Gourmet, June 2009

1289. HAM, BACON and VEGETABLE FRIED RICE

4 cups steamed brown rice
100 grams diced ham
100 grams diced bacon
2 eggs
1/4 cup diced onion
1/2 cup boiled corn kernels
1/4 cup green peas
1 diced tomato
1 tablespoon sliced spring onion
1/2 tablespoon ground white pepper
2 tablespoons seasoning sauce
4 tablespoons vegetable oil
parsley for garnishing

Fry the onion in 3 tablespoons of oil over medium heat until tender. Add the bacon and ham. Fry until cooked and fragrant. Add the corn and peas. Mix together and season with seasoning sauce. Put the mixture into a bowl.

Fry the eggs in the remaining oil over medium heat. Break the eggs into small pieces. Add the steamed brown rice and tomato to the frying eggs. Add the ham mixture and mix everything together.

Put the fried rice on a serving plate. Garnish with parsley. Serve hot.


courtesy of: ThaiFoodPlus.com

902. EGG-FRIED RICE with BACON and GINGER

serves 4


3 tablespoons peanut oil
4 eggs, lightly beaten
Kosher salt and freshly ground pepper
4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces
4 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 medium onion, finely chopped
2 tablespoons dry sherry
1 teaspoon sugar
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
1 teaspoon Asian sesame oil
5 scallions, thinly sliced

In a large wok, heat 2 tablespoons of the peanut oil until very hot. Season the eggs with salt and pepper and pour into the wok. Scramble the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel-lined plate.

Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to the plate with the eggs. Drain off the bacon grease and wipe out the wok.

Heat the remaining 1 tablespoon of peanut oil in the wok. Add the garlic and ginger and cook over high heat for 1 minute. Add the onion and cook until golden, about 3 minutes. Stir in the sherry and sugar and cook until the sherry is reduced by half, about 30 seconds. Add the rice, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and all but 2 tablespoons of the scallions. Season with salt and stir- fry until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.


courtesy of: Kylie Kwong, "TV Chefs Share their Best Recipes," Food & Wine, March 2007

689. CURRIED CHICKEN with BACON and EGG-FRIED RICE

serves 1


For the curried chicken:
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 chicken breast, cut into five pieces
salt and freshly ground black pepper
5 streaky bacon rashers
1 tbsp vegetable oil
½ onion, sliced

For the bacon and egg-fried rice:
1 tbsp vegetable oil
50g/2oz streaky bacon, chopped
100g/3½oz cooked basmati rice
1 free-range egg, beaten
salt and freshly ground black pepper

Preheat the oven to 400F. For the curried chicken, place the spices into a bowl and mix well. Season the chicken pieces with salt and freshly ground black pepper. Dredge the chicken in the spices to coat all over, shaking off any excess. Wrap each piece of chicken in a rasher of bacon and seal with cocktail sticks. Heat the oil in an ovenproof pan over a medium heat and fry the bacon-wrapped chicken for 2-3 minutes, turning frequently, until lightly browned all over. Add the onion and fry for a further minute. Transfer to the oven and cook for ten minutes, or until completely cooked through. For the rice, heat the oil in a wok or large frying pan and fry the bacon until crisp. Add the rice and stir well, then add the beaten egg. Season well with salt and freshly ground black pepper and cook, stirring constantly, until the egg is set. To serve, place the rice onto a serving plate and top with the curried chicken.


courtesy of: Paul Rankin, "Ready Steady Cook," BBC-UK