Bacon and Egg Fried Rice

By Jahel

Ingredients

• 2 T vegetable oil
• 3/4 c chopped bacon
• 3/4 c chopped white onion
• 3/4 c chopped carrots
• 3/4 c sliced snap peas
• 2 cloves garlic minced
• 3 eggs beaten until blended
• 4 c cooked rice
• 1/4 c oyster sauce
• 4 1/2 t soy sauce
• 2 scallions chopped
• White pepper

Preparation

Step 1

Heat a wok or skillet over high heat. Add the oil, then the bacon and onion. Cooking, stirring often, until the bacon is crispy, about four minutes. Stir in the carrots, snap peas, and garlic. Cook, stirring often, until the vegetables start to soften, 1 to 2 minutes.

Add the egg and then the rice to the skillet. Using the back of a spatula press the rice into the eggs, then fold the rice over; repeat until the rice is completely coated and the eggs are cooked, about 5 minutes.
Add the oyster sauce and soy sauce. Stir until the rice is coated. Increase heat to high. Cook, stirring constantly, until the rice is heated through, 2 to 4 minutes. Top with the scallions. Sprinkle with white pepper.