The Adventures of a Calamari Queen

Filipina Foodie

Vegetable Fried Rice with Bacon!

We always have left over rice in our house, and it’s been a while since we had fried rice so it was just the perfect time to have this dish!  I got the recipe from the Food Network book, I’m really determined to try and cook some of the dishes in the book so I won’t feel that it’s just another “waste” of money spent on cook books and cooking magazines.  I like the vegetable fried rice because the veggies are crunchy and add flavor and texture (not just the usually scramble eggs and rice). Instead of bacon I used a sukiyaki cut(pork), Hubby and I are trying to get healthy, and bacon is not helping us!



rice overload!

Vegetable Fried Rice with Bacon , serves 4(from Food Network magazine book)


1 tablespoon vegetable oil

1/4 pound thick-cut bacon,cut into 1/4 inch pieces

3/4 teaspoon sugar

2 1/4 teaspoon soysauce

3 cloves garlic,thinly sliced

1   2inch piece ginger, peeled and minced

1/4 teaspoon red pepper flakes

1/2 head broccoli, florets and stalks cut into 1/4 inch pieces

5 cups cooked long grain white rice

1/4 cup low sodium chicken broth

4 large eggs

1 bunch watercress,stems removed

spicy mustard or chili sauce, for serving (optional)

1. Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir- fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch-out, the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to the heat through.

2. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.


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