One of the absolute best thing about going out for Japanese food is getting Fried Rice. Bacon Fried Rice is a family favorite, and my kids love it so much I had to learn to cook it at home. This Restaurant Quality Bacon Fried Rice Recipe has perfectly cooked rice with just the right amount of crispiness and outrageous flavor that delivers everything the restaurant serves up except the onion volcano.
How Do You Make Fried Rice with Bacon?
Perfectly steamed rice is the key to perfectly cooked Fried Rice.
How Do you Make Perfect Rice?
Start by choosing the right rice for this recipe. A standard short grain rice will do the trick. You need liquids to be exactly 2-1 ratio, that is two cups of liquid for every cup of rice. I use just under two cups of water, and add a drizzle of sesame oil and a tablespoon of seasoned rice wine vinegar to the rice. This give the rice a little flavor before you get started. Like any dish you make with multiple steps, you should season or flavor every layer to build complex taste.
In a small pot, bring water with vinegar and sesame oil to a rolling boil. Add rice and give it a gentle stir to make sure it is sitting level in the pot. Turn the rice down to a low simmer, cover, and cook for 20 minutes. The rice should have absorbed all of the water and be light and fluffy.
Be patient!!! Perfectly cooked rice can not be rushed.
If there is a little unabsorbed water left in the pot, put the lid back on and give it a few more minutes. It is very important that the rice is fully cooked and that there is no excess water.
Turn off the heat and add frozen vegetable medley to the hot rice. Then gently fluff rice while stirring in the vegetables. The veggies will defrost and be ready to go. There is no need to cook the vegetables separately because they will go in the pan for frying. Transfer the rice to a larger bowl and let it cool off. Cool, fluffy rice will fry nicely while wet, sticky rice will will stay a clumpy mess and not have the nice texture you are looking for.
Creating the Nice Crispy Bits is the Key to Bacon Fried Rice.
Start in a large wok or skillet. Dice up bacon into small pieces and them to a hot pan. Stir the bacon to make sure it crisps on all sides. Once the bacon is crisp add the rice to the pan.
The best way to make sure your rice fries properly is to spread it out and get as much touching the hot pan and bacon drippings as possible. Add a little bit of soy sauce and sesame oil to the rice and stir it in gently, then spread the rice back out and continue to let it cook on medium heat.
How Do you make perfect eggs for Fried Rice?
While the rice is frying away, heat a small non-stick skillet. Beat two eggs together and pour them into the skillet. Let the beaten eggs spread out. Do your best not to touch these until you see they have started to firm up all the way to the top. With a spatula gently roll up the thin, cooked eggs. Chop them up with the edge of the spatula and add them to the rice.
What Makes Fried Rice at a Restaurant so much better than home?
A Little Bit of Butter is what Makes it Restaurant Quality.
Once you have added the eggs, toss and stir the rice. You should have some crispy bits and some nice soft pieces now well mixed with bacon, veggies and eggs. Put a healthy dollop of butter of the whole mixture and stir it in. Let's be real! Butter always makes things better! Don't be afraid to use some butter.
Finally sprinkle with some toasted sesame seeds and serve with some fresh green onions.
"Most of us have fond memories of food from our childhood. Whether it was our mom's homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past." Homaro Cantu
Read more at: https://www.brainyquote.com/search_results?q=food+quotes
If you love making these take-out fake-outs, try this Broccoli Beef Lo Mein Sheet Pan Dinner.
Restaurant Quality Bacon Fried Rice
- 1 Cup Short Grain White Rice
- 2 Cups Water
- 1 Cup Frozen Vegetable Medley (corn, peas, carrots, green beans)
- 1 tablespoon Rice Vinegar
- 2 teaspoon Sesame Oil
- ¼ Cup Soy Sauce
- 2 Strips Thick Cut Bacon (applewood or plain, no maple)
- 2 Eggs
- 2 tablespoon Butter
- Sesame Seeds (optional)
- Make rice ahead of time and leave plenty of time to cool. In a small pot, bring 2 cups of water, 2 tablespoon Rice Vinegar, and 1 teaspoon of sesame oil to a boil. Add rice to the pot and lower the heat to a low simmer. Cover and cook for 20 minutes.
- Once the rice has absorbed all of the liquid, add 1 cup of frozen vegetable medley. Fluff rice and mix in veggies. Take off of the heat and let cool uncovered for at least 15 minutes before frying. It is important to make sure that all of the liquid is absorbed by the rice. Wet rice will not fry nicely, so it is important to have loose fluffy rice. If after 20 minutes, there is still some water in the rice pot, give it a few more minutes.
- Heat a large wok or flat skillet on medium/high heat.
- Cut thick cut bacon into small pieces by cutting the bacon in half lengthwise and then cutting the strips into quarter inch pieces. Add the bacon to the pan. Stir to make sure that the bacon cooks on all side.
- Once the bacon is browned, but not too crispy, add the rice and vegetable medley to the pan. Spread the rice around to make sure most of the rice is making contact with the cooking surface. Turn the heat down to medium and let the rice cook for 5 minutes without stirring.
- While the rice is frying, heat a small non-stick skillet on medium heat. Beat 2 eggs together in a bowl, and then pour into a hot pan. Let the eggs cook spread thinly over the pan. Once the eggs start to firm up top and bottom, use a spatula to roll up the scrambled eggs and use the spatula to chop it up. Add it to the rice.
- Toss the scrambled egg and rice together. Use your spatula to work up any stuck on bits, and spread the rice out again. Add soy sauce, 1 teaspoon of sesame oil, and 2 tablespoon of butter to the rice, and toss. Let cook for 5 more minutes, making sure there is a nice mixture of crispy browned rice, and some fluffy rice.
- Serve with a sprinkle of sesame seeds and diced green onions.