Try this Bacon Fried Rice recipe, or contribute your own.
Suggest a better description-Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and onions, and cook, stirring, for 2 minutes. Add the peas, bean sprouts, water chestnuts and 3 tablespoons of soy sauce mixture. Cook, stirring, until the vegetables are slightly tender, 2 to 3 minutes. Transfer to a bowl.
- Return the skillet to medium heat. Cook bacon until almost crisp. Remove bacon from skillet and chop roughly. Set aside.
- Add the cooked rice, scallions, and the remaining soy sauce mixture. Cook until just heated through, 1 to 2 minutes.
- Push the rice toward the edges of the skillet. Pour the eggs into the center and cook, scrambling with a spatula, until set. Stir the eggs into the rice. Stir in bacon. Serve with the vegetables.
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 540 | ||
Calories from Fat: 267 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 446.7mg | 137 % | |
Sodium 467.4mg | 16 % | |
Potassium 735.9mg | 19 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 40.4g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 540
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