Fried rice is a huge time-saver especially if you have rice leftover from yesterday’s meal. Make a sizzling batch of fried rice jam-packed with budget-friendly frozen veggies and flavorful bacon bits. This one-skillet recipe is easy and clean up is a breeze.
Easy Fried Rice–With Bacon!
Ingredients
- 6 cups (1,170 grams) cooked brown rice (certified gluten-free if necessary)
- 6 strips (170 grams) bacon, chopped
- 4 cups (420 grams) frozen mixed vegetable medley, thawed
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground ginger
- 1 tablespoon reduced-sodium soy sauce
- 4 large (50 grams each) eggs, beaten
- Hot sauce, to taste
Directions
Prepare brown rice according to package instructions. Approximately 2 cups uncooked brown rice will yield 6 cups of cooked rice. Set cooked rice aside.
TIME SAVING TIP: Purchase pre-cooked frozen brown rice, and thaw in the microwave for 2-3 minutes.
Heat a large nonstick skillet over medium-high heat. Add the chopped bacon and cook for 5-7 minutes until bacon is crispy. Remove the bacon bits from pan and set aside.
To the same skillet, add frozen vegetables, garlic and ginger powder, and stir-fry in the bacon grease. Allow vegetables to cook for 3-5 minutes until tender. Then, add the rice and soy sauce, and stir-fry for another 3-5 minutes.
Push the rice to the sides of the skillet to make a large well. Pour the eggs into the well and scramble. When the scrambled eggs are fully cooked, turn the heat up to high and stir-fry for another 2-3 minutes allowing the fried rice to sizzle.
Fold in the bacon bits, and add hot sauce to the your desired level of spiciness.
Nutrition Information
Serves: 4 | Serving Size: 1 3/4 cups (295 grams)
Per serving: Calories: 481; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 212mg; Sodium: 460mg; Carbohydrate: 78g; Dietary Fiber: 8g; Sugar: 4g; Protein: 18g
Nutrition Bonus: Potassium: 235mg; Iron: 14%; Vitamin A: 13%; Vitamin C: 21%; Calcium: 6%
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