There is something to be said about browsing for new recipes. When you do, you find delicious, wonderful things like Bacon Fried Rice.
It’s time once again for Group A’s reveal for the Secret Recipe Club. This month, the blog I was assigned was Inquiring Chef. The blog is run by Jess who dubs herself an American that has been temporarily and happily displaced to Bangkok, Thailand. How cool is that? She’s actually originally from Kansas, which is pretty much next door to me here in Misssouri and she talked about Tornado’s and Sirens, and well, at any rate, we had one last week and I can completely relate.
Jess has numerous amazing recipes on her blog, making it difficult to choose just one to make. I found No Knead Pumpkin Rolls with Brown Sugar Glaze, Cinnamon Walnut Povitica, Creamy Potato Salad with Lemon and Herbs, Thai Shrimp Salad, Bruschetta with White Beans, Roasted Garlic, and Rosemary, Lemongrass Basil Snack Mix, Roasted Shrimp with Feta and Tortellini, Basil, and Fire Roasted Tomato Soup. Do you see the dilemma I had?
But then it happened. Then I saw it. It was nestled between other recipes, but it caught my eye immediately.
My heart skipped a beat, my mouth starting watering and I couldn’t tear my eyes from her beautiful photograph of this wonderful creation. (btw… my photo does NOT do this dish justice – you need to go see the photo Jess took – it’s just gorgeous!)
It was all downhill (well, actually it was very uphill) from there. I had made my choice and I was making it no matter what.
In my house, a dish has to pass FIVE teenagers inspection. It has to sound appealing, smell appealing, look appealing and taste appealing. Once I chose the dish, I ran it by a few of them. I got an immediate thumbs up. Afterall, we all love fried rice here but we’ve never really traveled beyond chicken or beef fried rice.
Next it was the smell that brought several of them running into the kitchen several times. The bacon drifted through the house in waves and nobody could ignore it.
After all was said and done and the dish was ready to serve, it was time for a quick photo session. I had 5 teenagers standing around me offering help but mostly just hoping I’d hurry up so they could eat it. (Ahh… the life of a food blogger). Obviously it looked fantastic, and while I like my photo, it doesn’t do this meal justice.
The ultimate test is the taste test. Everyone grabbed a plate and sat down. I took one bite and was instantly in love with this dish. The flavor was so rich and obviously not for the faint of heart – this is certainly not a calorie pleasing dish, but oh goodness, the taste – the flavor that poured from each bite was filled with the delicious flavor of bacon. Even the bites that had no bacon. Goodness it was good.
I kept asking the kids, what do you think? And they would just nod, but they kept shoveling it in so fast they didn’t have time to use their mouth for anything except elicit a moan or two here and there.
The final rating from all 5 teens (and their mama)? 5 Stars. I mean, I’d give it like 10 stars if I could.
It really was a fun, flavorful dish. Not necessarily something I’d make often unless I was hoping to add 25lbs to my hips, but regardless, in moderation – it is a delicious dish that we will definitely be making again. Maybe next time as a side dish. Oh, and to make it all good, I served this with a spinach salad and grilled asparagus. Probably doesn’t all go together, but it worked and was perfect.
Thank you SO much Jess! We have found a wonderful new addition to our recipe box!
I made no changes to her original recipe, except that I had to double it and then make two batches (there are seven of us!). The recipe below is for 4 (four) servings.
- 8 slices of bacon
- 2 Tablespoons of vegetable oil, divided (you can use more if needed – I used the bacon grease instead)
- 4 eggs
- 1 small onion, chopped
- 4 Tablespoons of soy sauce
- 1 teaspoon Siracha (optional) (I didn’t have any so we left it out)
- 4 cups of rice, cooked and cooled to room temperature (mine was still warm)
- In a large pan over medium heat cook the bacon until crisp, turning to evenly cook both sides. (we didn’t “crisp” ours, fully cooked but instead left it just a little soft in areas.)
- Transfer your bacon to a paper towel covered plate to drain.
- Pour all but a couple tablespoons of bacon grease into a glass bowl to cool. You want to leave a bit of it for the flavor.
- Add 1 Tablespoon of the vegetable oil and heat for about a minute or two.
- Crack each of the eggs gently into the oil and fry until the whites are cooked through. (Jess did each of hers sunny-side up, so that’s what I did and I loved the yolk mixed with the fried rice and bacon.)
- When the eggs are done cooking, remove them from the pan and place on a plate (they will go on top of each serving)
- Now, add the final Tablespoon of vegetable oil to the pan. Add the onion and saute until it softens, about 1 minute.
- Add the soy sauce and rice (also the siracha if using). Stir-fry the rice until it is evenly coated in soy sauce and begins to sizzle on the bottom of the pan.Scrape the bottom of the pan several times to keep the rice from sticking and to get the loose flavor pieces free. They really are a huge part of this.
- Next, crumble up your bacon or chop it and add it to the rice. Toss it all together to combine it.
- Remove from the heat and scoop four servings on to individual plates. Top each serving with an egg and serve immediately.