Full of bacon flavor, this dish is so easy to make.
Course Breakfast
Cuisine Asian
Keyword Rice
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 422kcal
Ingredients
1tbspoil
3large eggsbeaten
225glean baconcut into pieces
1medium onionfinely diced
5cupscooked ricefluffed and cooled
1tspsalt
1/4tspsugar
2tspsoy sauce
1tspdark soy sauce
2tspShaoxing wineoptional
fresh black pepperto taste
sscallionschopped
Instructions
Heat the oil in your wok over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon's looking good to you, take it out of the wok and set aside along with the scrambled eggs.
Add the diced onion to the wok and stir-fry until translucent. Once they're translucent, add the cooked rice and stir-fry for 2 minutes. Use your wok spatula to flatten out and break up any clumps. Add the salt, sugar, and soy sauces, and spread the Shaoxing wine (if using) around the perimeter of the wok to get a good sizzle going.
Give everything a good stir for another minute or so. When you start to see steam coming off the rice, that means it's heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up.
To finish the dish, stir in the scrambled eggs, bacon, pepper, and scallions. Serve!