Bacon fried rice with eggs, kale, and umami-packed shiitake mushrooms. Fried rice picks up a ton of flavor when the rice is fried in bacon fat. Great for breakfast, lunch, or dinner.
This post was originally published on May 23, 2018. It was republished with new photos and more content on July 17, 2019.
When I shared my recipe for Smoked Salmon and Asparagus Fried Rice, I talked about how much we love rice. Jonathan eats rice nearly every day. Since we moved in together, I’ve been eating rice 3-4 days a week. I always cook a little bit more than I think we’ll need, in case we’re extra hungry. As a result, we usually have some leftover rice in the fridge.
And you know what’s the best thing to do with leftover rice?
Make fried rice, of course.
Unlike fresh steamed rice, which is kind of watery, leftover rice dries out, making it perfect for stir-frying. We’ve made many different types of fried rice.
Is Bacon Fried Rice Good for Breakfast?
Today’s fried rice variation, with bacon and eggs, is a little breakfast-y. While we ate it for dinner, I think it would be great for breakfast or brunch too. In my last fried rice recipe, I only used one slice of bacon because I didn’t want the bacon to overpower the smoked salmon. With this recipe, bacon is the star. I used plenty of bacon to flavor the rice. I added some kale and shiitake mushrooms for vegetables and a couple eggs for a little bit of protein, making it a more complete breakfast or filling lunch or dinner. Finishing the fried rice with a drop of sesame oil gives it the perfect flavor.
Ingredients for Bacon Fried Rice
Here are the main ingredients: leftover cooked white rice, Tuscan kale, eggs, shiitake mushrooms, and bacon. I encourage substitutions based on what you have on hand. Cooked brown rice, regular button mushrooms, spinach, and other greens are all good.
How to Make Bacon Fried Rice
Cook the mushrooms first. Then remove them from the wok and set aside.
Next, scramble the eggs and set those aside too. Then cook the bacon to render the fat.
Remove the cooked bacon from the wok with a slotted spoon. Then cook the kale in the bacon grease.
The bacon fat adds so much flavor to the dish and really goes well with the other ingredients. At this point, add the rice and break up the rice. Then add the other ingredients back to the wok and cook until everything is heated through.
This is one of those quick and simple dinners that is so good, you’ll want to make it over and over again.
Make a pot of rice ASAP so you have leftover rice to use up!
If you make this recipe, please give the recipe a rating and/or leave a comment. I’d love to hear from you!
Bacon Fried Rice
Bacon fried rice with eggs, kale, and umami-packed shiitake mushrooms. Fried rice picks up a ton of flavor when the rice is fried in bacon fat. Great for breakfast, lunch, or dinner.
Ingredients
- 3 teaspoons grapeseed or canola oil, divided
- 6 ounces shiitake mushrooms stems removed, thinly sliced
- 2 eggs, beaten
- 6 slices bacon, chopped
- 1 small bunch Tuscan kale, deveined and chopped
- 3 cups leftover cooked rice
- 1 teaspoon sesame oil
Instructions
- Heat 1 ½ teaspoons grapeseed or canola oil in a wok or large skillet over medium high heat. Add mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Remove mushrooms from wok and set aside.
- Add remaining 1 ½ teaspoons grapeseed or canola oil to wok. Scramble the eggs. Remove eggs from wok and set aside.
- Lower heat to medium. Add bacon to wok and cook, stirring frequently, until browned and some of fat has rendered, 8-10 minutes. Remove bacon from the wok with a slotted spoon. Leave bacon grease in the wok.
- Add kale to the bacon grease and cook until wilted, about 4 minutes, stirring frequently.
- Add rice to the kale and cook for 3-4 minutes, stirring to break up the rice.
- Add the mushrooms, scrambled eggs, bacon, and sesame oil to the wok. Mix everything and cook 3 more minutes, stirring frequently, until rice is slightly crispy and everything is heated through.
Bon Appétit!
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