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!
- 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
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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).
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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.
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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.
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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.
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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.
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!)