Easy Bacon Fried Rice
Servings: 4

6 slices thick-cut bacon, chopped
1⁄2 large onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
4 cups cooked and cooled long-grain rice (preferably day-old)
3 large eggs, beaten
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
2 green onions, chopped

Add the chopped bacon to a large, cold skillet. Turn the heat to medium and cook until crispy. Remove from the pan to a paper towel-lined plate. Set aside.

In the same skillet, add the diced onion and cook until translucent in the bacon grease, about 3-5 minutes.

Add the minced garlic and frozen peas and carrots. Sauté for 2-3 minutes until vegetables are tender. Then, add the cold rice and cook for 2-4 minutes, stirring well.

Push the rice and vegetables to one side of the pan. Add the whisked eggs to the empty side and scramble until cooked through. Mix the eggs into the vegetables.

Increase the heat to high. Add the soy sauce, oyster sauce, sesame oil, and chopped cooked bacon. Mix well to combine all ingredients, and add salt and pepper to taste.

Cook for 1-2 more minutes, then serve hot with chopped green onions for garnish. Enjoy!


Notes
Use day-old, chilled rice for the best taste and texture. It prevents the fried rice from getting mushy.

Feel free to add other proteins like chicken, shrimp, or ham to make it a complete meal.

For a spicy kick, add some sriracha, red pepper flakes, or crispy chili oil.