Ingredients for Bacon And Egg Rice
- 1 1/2 cups long grain white rice
- 2 1/2 cups water
- 8 slices bacon
- 3 large eggs
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup chopped onion
- 1 tablespoon vegetable oil
- 3 scallions, chopped
- 1 teaspoon sesame oil
- 3 tablespoons reserved bacon grease
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How to Make Bacon And Egg Rice
- Rinse the rice under cold water until the water runs clear. Combine rice and water in a 3-quart saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork.
- While the rice cooks, cook bacon in a 12-inch nonstick skillet over medium heat until golden and crisp (about 6-8 minutes).
- Remove bacon with a slotted spoon; set aside. Reserve 3 tablespoons of bacon grease in the skillet.
- In a medium bowl, whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add the chopped onion to the skillet with the reserved bacon grease. Sauté over medium-high heat until pale golden (about 5 minutes).
- Pour in the whisked eggs and cook, stirring gently, until just set (about 1 minute).
- Create a well in the center of the egg mixture. Add 1 tablespoon vegetable oil and 2 tablespoons of reserved bacon grease to the well.
- Add the cooked rice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir to combine and cook for 2 minutes.
- Stir in the cooked bacon, scallions, and sesame oil. Cook for another minute, until heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
18g
Carbs
17g
