Ingredients
Scale
- 2 cups cooked jasmine or long-grain rice (preferably day-old rice)
- 6 slices crispy bacon, chopped
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 teaspoons sesame oil
- Green onions, sliced for garnish
- Salt and pepper to taste
Instructions
- Fry bacon until crispy, then remove and drain on paper towels. In the same pan, sauté cooked rice until heated through, breaking apart clumps.
- Push the rice to one side, pour in beaten eggs, scramble gently until just set, then mix into the rice.
- Add vegetables, minced garlic, soy sauce, oyster sauce (if using), and sesame oil. Cook for 2-3 minutes until flavors meld.
- Stir in chopped crispy bacon, season with salt and pepper, then garnish with sliced green onions and serve hot.
Notes
- Use cold, leftover rice for optimal texture.
- You can customize this dish with your favorite vegetables or proteins.
- For extra flavor, add a dash of sesame oil at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Flexible, can be adapted to vegetarian or vegan
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 125mg
