Bacon Fried Rice

Happy International Bacon Day.
Today is a day my husband insists we celebrate, just as we would his birthday.  In fact, if somehow his birthday and international bacon day coincided with one another, he would be over the moon.  The guy is crazy for bacon.  Truthfully, we don't buy it all that often, it is mostly consumed @ restaurants, during breakfast hours or as a garnish to a burger.  However, it would be a sin (okay, not really) to not have bacon today.  Just like a cake is to a birthday, this is a necessity.  J would have been fine eating a few strips (or half a package) of bacon along side some eggs this morning and called it a day.  That isn't really 'blog worthy' so tonight I made Bacon Fried Rice.  Who doesn't love a big batch of fried rice, throw in a little bacon, so delicious.  What a Saturday!  Bacon and a long weekend, life is grand.  Pretty sure, I've set myself up to receive a nice little 'because i love you gift' in the near future with this one.  Hint, hint.

Happy Bacon Day!

Bacon Fried Rice

2 cups uncooked brown rice
1 cup no salt added chicken broth
4 large eggs; lightly beaten
8 strips bacon, cooked and cut into 1 cm pieces (i use the George Foreman grill)
1/2 cup edamame, shelled (I buy mine frozen in pods)
1 cup frozen peas
1/2 cup frozen corn
1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp low-sodium soy sauce
2 Tbsp vegetable oil
salt & pepper

In large covered pot combine 1 cup of broth, 3 cups water and rice.  Bring all ingredients to a boil.  Reduce heat to a simmer and cook covered for 30-40 minutes.  Fluff with fork.  Refrigerate.  (Note:  I make the rice the night before or first thing in the morning)
In small bowl, season eggs with salt and pepper.  Add to nonstick skillet and scramble, cook approximately 3 minutes.  Remove from heat, set aside and chop into smaller pieces.
Cook edamame according to package directions (microwave or boil).  Remove from pods.  Set aside
In large fry pan or wok**, heat oil over medium-high heat.  Add yellow onion and cook till tender, about 3-5 minutes.  Add garlic and green onion, cook for 1 minute.  Add cooled cooked rice and soy sauce.  Stir to coat with oil, cook for 5 minutes until rice starts to turn golden in color.  Add bacon, edamame, frozen peas and corn.  Cook till heated thru, approximately 5-8 minutes.
Remove from heat.  Serve immediately.

Yields: 4 main-dish servings, plus leftovers Or 8 side-dish servings, plus leftovers
**Note: I used a fry pan, cooking time may differ if using a wok.


  1. Omygosh. My hubby's birthday IS on IBD. Can't wait to tell him. Darn. Guess I'll have to wait - quite a while.


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