1. Cook the bacon, then remove and let drain on a paper towel-covered plate. Leave the grease in the pan. Add a little more oil until sufficient for frying the rice.
2. Set the heat to medium high. Add the onions and carrots to the pan and let cook for a couple of minutes. Next add the green onions and garlic and cook for a few more minutes, seasoning with salt and pepper.
3. Add the cooked rice to the pan. When the rice is sizzling on the bottom, stir it up - but let the heat of the pan do it s work before you stir like crazy. If the rice gets stuck to the pan a bit, scrape it off as you go along.
4. Clear a space on the bottom of the pan. Pour the eggs into the spot and scramble.
5. Once the eggs are scrambled, mix into the rest of the rice mixture. Next, add the soy sauce and immediately mix it into the rice.
6. Taste, and season with pepper and additional salt if needed. If you prefer, you can add a few drops of sesame oil at this point. Serve immediately while piping hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (390g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 258 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 247.7mg||76 %|
|Sodium 1372.4mg||47 %|
|Potassium 1683.8mg||44 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 19.9g|
|Protein 33.4g||48 %|
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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: 478
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