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Bacon Fried Rice

Source: Burt Wolf's Menu Cookbook
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Rating: 3   Reviews: 7 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
1/2 pound bacon, cut into 1/2-inch pieces
3 tablespoons vegetable oil
2 eggs, beaten
3 cups cold cooked rice (see Note)
1 teaspoon soy sauce (add more to taste)
1/2 cup coarsely chopped scallions, green part only
Bacon Fried Rice Recipe at
In a skillet, fry the bacon until crisp and drain on paper towels.

In a wok or large skillet, heat 1 tablespoon of the oil. Add the eggs and cook, stirring, just until firm. Remove from the pan and reserve.

Heat the remaining 2 tablespoons of oil in the pan and add the rice. Mix well. Add the soy sauce and mix well. Mix the eggs into the rice, breaking them into smaller pieces as you stir. Add the scallions and bacon. Mix again to combine, and serve.

NOTES: The rice should be cooked at least several hours ahead, or the day before, and refrigerated. It should be completely cold to be used for fried rice. This dish can be kept in a casserole in the oven at 140 degrees F. for about 40 minutes without drying out. It makes a good dish to serve with a main course that needs last-minute preparation.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fried Rice Recipes
 Bacon & Egg Brunch
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 601
Fat. Total: 46g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 786mg
% Cal. from Fat: 69%
Cholesterol: 144mg
Protein: 11g
Spotlight Recipe Review See all 7 reviews »

Rating: 1
by: Cameron, ZZ Reviewed: 05/29/2011
Don't know how Dorothy did it but I followed the recipe exactly and ended up with soy flavored rice pellets. The eggs disappeared, the bacon and green onions were OK, but everything tasted only of soy sauce and far to salty and oily! Perhaps it was the fault of my soy sauce? But, never again!
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