American•quick
Authentic Japanese-American Fried Rice
My grandmother’s breakfast fried rice, stuffed with bacon and eggs for a quick and hearty meal.
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 eggs (beaten)
- 8 strips of bacon (cut into 1-inch pieces)
- 8 ounces mushrooms (sliced)
- 2 green onions (sliced + more for garnish)
- 4 cups cooked rice* ((day-old is best, but just-cooked is fine))
- 1 tablespoon soy sauce
Instructions
- 1
Heat a large wok or skillet over medium heat. Spray pan with cooking spray (or coat with a little oil) and scramble eggs. Place cooked eggs on a plate and set aside.
- 2
In the same pan, over medium-high heat, fry bacon, mushrooms, and green onions until bacon is cooked through and mushrooms are caramelized.
- 3
Add the rice to the pan and stir. Continue until rice is toasted. Stir in eggs and soy sauce and cook until the eggs are hot.
- 4
Remove from heat and serve. Garnish with sliced green onions.