Cabbage Bacon Garlic Fried Rice (卷心菜培根蒜香炒饭）
The combination of cabbage, bacon, and garlic makes this fried rice exceedingly aromatic. This is one of my go-to fried rice when I’m short on time.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-6 cups cooked rice (cooled overnight)
- ½ lb (~225g) cabbage chunk
- 6 garlic cloves
- j 4 bacon strips
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt or ½ teaspoon table salt
- 1 teaspoon black peppercorns
Instructions
- 1
Gather all the ingredients.
- 2
Cut the cabbage into small squares. Set aside.
- 3
Smash the garlic cloves with a meat pounder or cleaver to quickly remove the skin. Using two hands, gently rock a chef’s knife back and forth across the pile of garlic to mince it. Set aside.
- 4
Cut the 4 bacon strips into equal sized squares (same size as the cabbage). Set aside.
- 5
Heat a large pan under medium-high heat. When the pan is getting hot, add the 2 tablespoons of vegetable oil and the bacon pieces. Spread the bacon with a spatula and toss occasionally.
- 6
When the bacon is cooked half way, add the minced garlic, stirring for a minute. Make sure not to burn the garlic.
- 7
Add the cabbage pieces and stir to combine with the bacon and minced garlic. Toss and stir frequently until the cabbage pieces become soft and the bacon is cooked through.
- 8
Add the rice to the pan. Lower the heat to medium-low. Use a spatula or spoon to break any rice clumps. After separating all the rice clumps, increase the heat back to medium-high. Stir and toss for a few minutes to evenly mix the rice with the cabbage, bacon, and garlic.
- 9
Grind about 1 teaspoon of black peppercorns onto the fried rice. Then add the 1 teaspoon of kosher salt (or ½ teaspoon of table salt), mixing well. Add more salt and pepper to taste.