Fried Rice with Bacon & Mushrooms

30 minutes prep 15 minutes active cooking 45 minutes total

Makes 4 - 6 servings

Jump to the recipe

Fried rice might be the ultimate use of leftovers.

A handful of ingredients and a few minutes of work transform that cold, starchy rice into another tasty meal. And don’t feel bound by the recipe. It’s really more of a template, and fried rice is perfect for the little bits of leftover vegetables or proteins in your refrigerator that aren’t enough to make a meal on their own.

What You'll Need

Ingredients

For the shopping list

3 slices of bacon, cut into small pieces
1/4 cup dried shiitake mushrooms
1/4 teaspoon of Wok Legend's Seasoning Salt
2 tablespoons of Woon Kitchen Stir Fry Sauce
1 teaspoon of soy sauce
1 tablespoon of sesame oil
1 yellow onion, chopped
1 medium carrot, chopped (about 1 cup)
1/2 pound of snap peas or green beans, chopped (about 1 cup)
2 cloves of garlic, chopped
kimchi, to serve (optional)
toasted sesame seeds, to serve (optional)

From our shop

1 teaspoon of Fish Sauce
$8.00– Hayward - California

3 cups, cooked Kokuho Rose Heirloom White Rice
$20.00– San Joaquin Valley - California

2 beaten Eggs Farm Fresh
$8.50– Cloverdale - Oregon

2 tablespoons of Novo Frantoio
$27.00– Tuscany - Italy

To serve Mayo
$11.00– Japan

(optional)

To serve Chile Crunch
$16.00– Denver - Colorado

(optional)

1 per serving, for topping Eggs Farm Fresh
$8.50– Cloverdale - Oregon

(optional)

Equipment

From the kitchen

1 Wok or Heavy Skillet
1 Chef's Knife
1 Cutting Board
1 Peeler
1 Small Mixing Bowl
Measuring Cups
Measuring Spoons

"The only rule is have everything ready before you start cooking."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Freeze 3 slices of bacon for about 20 minutes to make it easier to cut up. Soak 1/4 cup of dried mushrooms in hot water for 20 minutes, then drain and chop.

Step 2

In a small bowl, mix the 1/4 teaspoon of seasoning salt with 2 tablespoons of stir fry sauce, 1 teaspoon of fish sauce, and 1 teaspoon of soy sauce.

Chop the vegetables into pieces about 1/4 inch.

Step 3

Heat 2 tablespoons of olive oil and 1 tablespoon of sesame oil in a wok or skillet over medium heat. Add the bacon and cook, stirring frequently, until lightly browned. Add the onion and cook until lightly browned. Add carrot, and peas or beans. Cook, stirring frequently, for 3-4 minutes, then add garlic and cook another minute.

Step 4

Mix in 3 cups of cooked rice and cook until warmed through and beginning to get crispy, about 5 minutes. Blend in the sauce and add the green onion, then push the rice to the side and pour in the 2 beaten eggs. Let them cook for about a minute, then mix with the rice and cook for another few minutes.