Entrees

Bacon Fried Rice

Lodge Cast iron / August 9, 2017

The key to really good fried rice is stale rice that no longer sticks together. Make a big batch and let it sit open in your fridge overnight for best results. 

Bacon Fried Rice made in a cast iron wok.

Prep Time

10 minutes

Cook Time

20 minutes

Servings

6-8

Ingredients

  • 3 large eggs 
  • ¼ teaspoon cornstarch 
  • ¼ cup + 4 teaspoons vegetable oil 
  • 4 pieces thick cut bacon, cut into 1/4 inch pieces
  • 10 green onions, white and green parts divided 
  • 2 tablespoons garlic, finely chopped 
  • 2 tablespoons ginger, finely chopped 
  • 4 large carrots, cut into 1/4 inch cubes 
  • 8 cups stale rice 
  • ¼ cup soy sauce 
  • ½ teaspoon white pepper 
  • ½ cup frozen peas (optional)
  • Sriracha for serving 
Bacon Fried Rice made in a cast iron wok.

Preparation

  1. Pour 1 teaspoon vegetable oil into a small bowl with cornstarch. Add eggs and whisk. 
  2. Preheat cast iron wok over medium heat for 5 minutes. 
  3. Add remaining 3 teaspoons oil to wok and gently soft scramble eggs. Remove eggs from the pan and rinse out any remaining bits. 
  4. Chop bacon into ¼ inch pieces and fry until crispy. Remove from pan with a slotted spoon. 
  5. Turn heat up to high. When bacon grease is smoking, add carrots. Stir fry for 2 minutes, then add the whites of the onions. 
  6. Pour ¼ cup vegetable oil into the wok. Add garlic and ginger. Fry 30 seconds, then add rice. 
  7. Turn heat to low and toss constantly until rice is evenly coated in oil. Add soy sauce, white pepper and the greens of the onions. Return bacon and eggs to the rice and serve with sriracha and extra soy sauce if desired. 
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Bacon Fried Rice

By Lodge Cast iron

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6-8

Ingredients

  • 3 large eggs 
  • ¼ teaspoon cornstarch 
  • ¼ cup + 4 teaspoons vegetable oil 
  • 4 pieces thick cut bacon, cut into 1/4 inch pieces
  • 10 green onions, white and green parts divided 
  • 2 tablespoons garlic, finely chopped 
  • 2 tablespoons ginger, finely chopped 
  • 4 large carrots, cut into 1/4 inch cubes 
  • 8 cups stale rice 
  • ¼ cup soy sauce 
  • ½ teaspoon white pepper 
  • ½ cup frozen peas (optional)
  • Sriracha for serving 
Bacon Fried Rice

Preparation

  1. Pour 1 teaspoon vegetable oil into a small bowl with cornstarch. Add eggs and whisk. 
  2. Preheat cast iron wok over medium heat for 5 minutes. 
  3. Add remaining 3 teaspoons oil to wok and gently soft scramble eggs. Remove eggs from the pan and rinse out any remaining bits. 
  4. Chop bacon into ¼ inch pieces and fry until crispy. Remove from pan with a slotted spoon. 
  5. Turn heat up to high. When bacon grease is smoking, add carrots. Stir fry for 2 minutes, then add the whites of the onions. 
  6. Pour ¼ cup vegetable oil into the wok. Add garlic and ginger. Fry 30 seconds, then add rice. 
  7. Turn heat to low and toss constantly until rice is evenly coated in oil. Add soy sauce, white pepper and the greens of the onions. Return bacon and eggs to the rice and serve with sriracha and extra soy sauce if desired. 

Recipe by Lodge Cast iron for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/bacon-fried-rice