This Bacon Fried Rice comes together easily with ingredients you probably already have on hand, and in only 15 minutes! Skip the takeout and make your own (tastier) version at home.
Heat a large skillet over medium heat. Cook the bacon, until crisp. Remove with a slotted spoon and let drain on paper towels.
Remove all but 1 tablespoon of the bacon fat from the skillet and increase the heat to medium-high. Add eggs and scramble. Once fully cooked, remove from pan and set aside.
Add 1 tablespoon butter to the now-empty skillet and heat until melted. Add the shallot and season with salt and pepper. Sautee for 2-3 minutes, until the shallot has softened. Add the garlic and cook 30 seconds longer, until fragrant.
Increase the heat to high and add in remaining tablespoon butter. Once melted, add the rice, peas, green onions, soy sauce and oyster sauce, stir to combine.
Fry over high heat for approximately 3 minutes, until it’s getting nice and brown, and crispy.
Add the bacon and eggs and stir to combine. Serve immediately.
Notes
Storage + Freezing: Leftover fried rice will keep in the fridge for up to 3 days.Or, store it in the freezer for up to three months. I like to package it into individual Ziploc sandwich bags and freeze it laying flat.To cook frozen fried rice, thaw it overnight in the fridge. Then, heat 1 Tablespoon oil in a medium skillet. Add fried rice and cook until warmed through, about 5-7 minutes.