Bacon Fried Rice with Crispy Egg
Bacon Fried Rice with Crispy Egg
Ingredients
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
For the Fried Rice
- 8 ounces bacon, chopped
- 4 garlic, cloves, minced
- 1/2 cup frozen peas
- 4 cups cooked rice, day-old, cold
- 1/2 cup spring onions, chopped
For the Crispy Eggs
- 4 large eggs
- 1/4 cup vegetable oil, or as needed for frying
For Serving
- 4 teaspoons chili oil, or as needed
Instructions
- 1
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, and granulated sugar. Stir well until the sugar is dissolved and the sauce is thoroughly mixed. Set aside.
⏱️ 2 min
- 2
Add the chopped bacon to a large wok or a large, deep skillet over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat, about 5-7 minutes. Remove the crispy bacon from the pan with a slotted spoon and set aside on a plate lined with a paper towel, leaving the rendered bacon fat in the pan.
⏱️ 7 min
- 3
Add the minced garlic to the hot bacon fat in the pan. Sauté for 30 seconds until fragrant. Add the frozen peas and stir-fry for 1-2 minutes until slightly tender.
⏱️ 2 min
- 4
Add the cold, day-old cooked rice to the pan. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted. If using fresh rice, spread it on a tray and cool it in the fridge for at least 30 minutes before using to prevent it from becoming clumpy.
⏱️ 4 min
- 5
Pour the prepared sauce around the edge of the wok, allowing it to sizzle and smoke as it hits the hot surface. Immediately stir everything together to combine the rice, garlic, peas, and sauce. Add the chopped spring onions and the reserved crispy bacon back into the pan. Continue to stir-fry for another 2-3 minutes until thoroughly mixed and heated through.
⏱️ 3 min
- 6
While the fried rice is cooking, heat the vegetable oil in a separate non-stick skillet over medium-high heat until shimmering. Carefully crack one egg into the hot oil. Immediately begin to baste the egg with the hot oil using a spoon to create lacy, crispy edges while keeping the yolk runny. Once the edges are golden and crispy, and the yolk is still runny, give it a quick flip (about 10-15 seconds) just to set the top. Repeat for the remaining eggs, adding more oil if needed.
⏱️ 4 min
- 7
To assemble each serving, place 1 teaspoon of chili oil at the bottom of a serving bowl. Carefully place one crispy fried egg on top of the chili oil. Spoon a generous portion of the prepared bacon fried rice on top of the egg, gently packing it into the bowl without squishing it too hard. Place a serving plate upside down over the bowl and carefully flip the bowl and plate together to invert the fried rice onto the plate.
⏱️ 3 min
- 8
Serve immediately and enjoy your Bacon Fried Rice with Crispy Egg!
Kitchen Tools
Nutrition Facts (per serving)
Bacon Fried Rice with Crispy Egg
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
For the Fried Rice
- 8 ounces bacon, chopped
- 4 garlic, cloves, minced
- 1/2 cup frozen peas
- 4 cups cooked rice, day-old, cold
- 1/2 cup spring onions, chopped
For the Crispy Eggs
- 4 large eggs
- 1/4 cup vegetable oil, or as needed for frying
For Serving
- 4 teaspoons chili oil, or as needed
Instructions
- 1
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, and granulated sugar. Stir well until the sugar is dissolved and the sauce is thoroughly mixed. Set aside.
⏱️ 2 min - 2
Add the chopped bacon to a large wok or a large, deep skillet over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and has rendered its fat, about 5-7 minutes. Remove the crispy bacon from the pan with a slotted spoon and set aside on a plate lined with a paper towel, leaving the rendered bacon fat in the pan.
⏱️ 7 min - 3
Add the minced garlic to the hot bacon fat in the pan. Sauté for 30 seconds until fragrant. Add the frozen peas and stir-fry for 1-2 minutes until slightly tender.
⏱️ 2 min - 4
Add the cold, day-old cooked rice to the pan. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted. If using fresh rice, spread it on a tray and cool it in the fridge for at least 30 minutes before using to prevent it from becoming clumpy.
⏱️ 4 min - 5
Pour the prepared sauce around the edge of the wok, allowing it to sizzle and smoke as it hits the hot surface. Immediately stir everything together to combine the rice, garlic, peas, and sauce. Add the chopped spring onions and the reserved crispy bacon back into the pan. Continue to stir-fry for another 2-3 minutes until thoroughly mixed and heated through.
⏱️ 3 min - 6
While the fried rice is cooking, heat the vegetable oil in a separate non-stick skillet over medium-high heat until shimmering. Carefully crack one egg into the hot oil. Immediately begin to baste the egg with the hot oil using a spoon to create lacy, crispy edges while keeping the yolk runny. Once the edges are golden and crispy, and the yolk is still runny, give it a quick flip (about 10-15 seconds) just to set the top. Repeat for the remaining eggs, adding more oil if needed.
⏱️ 4 min - 7
To assemble each serving, place 1 teaspoon of chili oil at the bottom of a serving bowl. Carefully place one crispy fried egg on top of the chili oil. Spoon a generous portion of the prepared bacon fried rice on top of the egg, gently packing it into the bowl without squishing it too hard. Place a serving plate upside down over the bowl and carefully flip the bowl and plate together to invert the fried rice onto the plate.
⏱️ 3 min - 8
Serve immediately and enjoy your Bacon Fried Rice with Crispy Egg!