Bacon Fried Brown Rice and Vegetables

The bacon-whispering dietitian returns, this time with Bacon Fried Brown Rice and Vegetables. Bacon? Again?? Don’t worry. Though you might think I must eat bacon every day, or even every week, I do not. I am just compelled to share with you every recipe I make that includes bacon!!

You’re so lucky.

This time bacon adds its delectable flavors to traditional fried rice. Using it’s well-documented super powers, unassuming bacon turns regular fried rice into superfabulous, justifyably wholesome and obviously awesome Bacon Fried Brown Rice in a snap.

Why bacon?
What a question.
Because it’s bacon, silly.

But why not shrimp or tofu or chicken? 
Because they do not make me swoon.

I know what you’re thinking. Here she goes again, talking about bacon and trying to convince us that this recipe is of the healthy sort.

The entire dish contains just 3 slices of bacon. That means less than a slice per person. The rest consists of whole grain brown rice, high-quality protein from eggs, and fresh vegetables.

You cannot tell me that three little pieces of bacon derails the diets of otherwise generally healthy-living people.

Yes, my bacon fetish runs deep, and, thus, my justification is passionately defended.

But seriously, I made this twice and we gobbled it up each time. The only reason I didn’t share this recipe sooner is that I’m terribly vain about my food photos (which is ironic considering I’m shooting with an iPhone 4S). In the first batch, the eggs turned a dirty brown color, because I thought I’d save a step by mixing the soy sauce directly into the egg mixture – lesson learned. 

And easy? Pulling this Bacon Fried Brown Rice together is a snap once you’ve got your mise en place (all ingredients on hand and ready to cook). That’s why it is Step #1. The “cooking” part consists only of the bacon, eggs, and a quick sauté of the veggies. After that you toss in the rice and sprouts to heat them through, then stir in the eggs, and finally the soy sauce.

Get those chop sticks out!!

ENJOY!

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Bacon Fried Brown Rice with Vegetables

Bacon lovers take note! If you want a flavorful and easy kind of meal, featuring your favorite ingredient, then this Bacon Fried Brown Rice is for you. Leftover brown rice makes this a snap to make. Just twenty minutes from start to belly!

Keyword bacon fried brown rice

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Author Julia Robarts

Ingredients

• 4 slices thick-cut bacon chopped
• 3 large eggs beaten
• 1 medium sweet bell pepper chopped (~ 1/2 cup)
• 1 small onion chopped (` 1/2 cup)
• 3 cups cooked brown rice
• 1 cup soy bean sprouts
• 2 1/2 tablespoons reduced-sodium soy sauce
• 1 teaspoon ground ginger
• sliced scallions for garnish optional

Instructions

1. Arrange all ingredients by the stovetop. Put a large fry pan on a burner over medium high heat (for the bacon). Put a small frying pan coated with pan spray on another burner over medium/low heat (for the eggs).

2. In the large pan, cook the bacon over medium-high heat until crisp; about 5 minutes. Remove bacon pieces to a paper towel to drain, and pour off all but 1 tablespoon of the bacon fat from the pan.

3. While the bacon is cooking, scramble the eggs lightly in the small pan, then turn off the burner and leave them covered to keep warm.

4. Add the chopped pepper and onion to the hot bacon fat and sauté for about 3 minutes over medium high heat. Add the rice, bean sprouts, and ginger, and stir-fry until heated through.

5. Remove from heat, add the soy sauce. Using a spatula, chop the scrambled eggs up a bit so they are in small pieces, and stir them into the rice mixture. Top with scallions and serve.

Recipe Notes

No leftover cooked brown rice? Ready-to-microwave frozen brown rice is super convenient and takes just 3 minutes in most microwave ovens.

To boost flavor even more, use fresh ginger instead of ground, or add chopped garlic or red pepper flakes to the mix when you add the veggies.

Substitute teriyaki sauce for the soy sauce if that is what you have on hand.

Serve with a fried egg on top, instead of scrambled eggs within (or both!)