Leftover Fried Rice With Bacon and Ginger recipe

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Ingredients

2 tablespoons vegetable oil
2 slices bacon
2 cups leftover fried rice
½ teaspoon ground ginger
½ teaspoon freshly grated ginger
1 green onion, chopped
1 tablespoon butter
2 eggs, lightly beaten
salt and ground black pepper to taste

Nutrition Info

283.3 calories
carbohydrate: 17.8 g
cholesterol: 126.9 mg
fat: 20.3 g
fiber: 0.8 g
protein: 7.6 g
saturatedFat: 5.2 g
servingSize: -
sodium: 329.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a cast iron or heavy skillet over medium heat. Add bacon, fry, turning frequently until crispy, about 5 minutes. Remove bacon from the skillet, transfer to paper towels to drain. Let cool for 10 minutes. Crumble into bite-sized pieces.

  2. While bacon is cooling, cook and stir rice in the same skillet with bacon drippings, ground ginger, and fresh ginger over medium heat until rice is hot, about 5 minutes. Remove from heat. Stir in green onion.

  3. Heat a small skillet over medium heat until warm, add butter and melt, being careful not to brown the butter. Add eggs, salt, and pepper, scramble until eggs are set but still moist, 3 to 4 minutes. Stir scrambled eggs into hot fried rice until eggs are broken into small pieces. Add crumbled bacon and mix well.

Recipe Yield

4 servings

Recipe Note

We always have leftover fried rice when we order take-out Chinese. I prepared this with ginger the next day to use the rice and we loved it. Serve with soy sauce.

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