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Bacon Fried Rice


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5 from 1 review

  • Author: Melissa Lanz
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 Tablespoon extra virgin olive oil
  • red onion, diced (⅓cup)
  • 2 garlic cloves, minced or pressed
  • 2 carrots, peeled, shredded (⅔ cup)
  • 1 cup frozen peas
  • 8 oz bacon, cooked and crumbled
  • 2½ cups cooked brown rice
  • 3 eggs, beaten
  • 2 Tablespoons gluten free low sodium soy sauce or tamari
  • 2 green onions, chopped (whites & green)

Instructions

  1. Heat oil in a deep pan or wok over medium-high heat. When oil is sizzling, sauté red onions and garlic. Stir continuously and quickly to avoid burning the garlic.
  2. After a minute, add carrots to the pan or wok. Stir-fry for 3 minutes. Add peas and bacon and continue to stir-fry for a minute.
  3. Add brown rice and stir to mix. After 1 minute,lower the heat and create a space in the center of the pan. Pour eggs in the center and within that center scramble the eggs to cook through.
  4. After a minute or so, the eggs will become less runny and coagulate.
  5. Fold eggs into rice mixture so that bits and pieces of the eggs are distributed among the vegetables and rice. Stir for another minute.
  6. Once all the ingredients are well mixed, pour soy sauce over the rice and stir to coat. Turn the heat off and fold in green onions.
  • Prep Time: 10
  • Cook Time: 10

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