Potato Fried Rice (土豆炒饭)
Stir together scrambled eggs, crispy bacon, charred potato, and rice to make this satisfying one-pan meal that tastes way better than takeout! The recipe makes 2 big servings as a main dish, or 4 side-dish servings.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 and 1/2 tablespoons vegetable oil
- 3 slice bacon (chopped)
- 1 cup diced potato (1/3-inch or 1-cm cubes)
- 1 and 1/2 tablespoons light soy sauce (*Footnote 1)
- 3 eggs (beaten)
- 3 cup cooked white rice
- 1 cup diced ham (or other leftover meat (chicken, beef, or shrimp))
- 1/2 cup frozen green peas
- 1 tsp cumin powder
- 1/4 tsp white pepper powder
- 4 green onions (chopped, green and white part separated)
- Salt to taste
Instructions
- 1
Add 1/2 tablespoon oil and bacon to a large nonstick skillet. Cook over medium heat until the bacon turns dark brown and crispy. Turn to medium low heat if the pan starts to smoke. Transfer bacon to a plate and reserve the bacon fat in the pan.
- 2
Add potato. Cook and stir until the surface turns golden brown. Add 1/2 tablespoon soy sauce. Stir a few times until the surface turns dark brown and the inside tender. If the potato isn’t cooked through, add 2 tablespoons water and immediately cover the pan. Let steam for a minute. Transfer the potato to the plate with the bacon.
- 3
Add the remaining 1 tablespoon oil and pour in egg. Cook until the bottom is set but the top side is still raw. Add rice on top of egg and spread it with a spatula, so the rice is coated with egg mixture. Use a spatula to break the rice into smaller morsels.
- 4
Add frozen peas, ham, and green onion. Sprinkle cumin powder, white pepper powder and the remaining 1 tablespoon soy sauce.
- 5
Stir and cook until the rice is well separated and the green peas are cooked, 2 to 3 minutes.
- 6
Add cooked potato back into skillet. Stir for another minute to mix everything well. Use a spoon to taste the rice and season with more salt if necessary.
- 7
If you like your rice a bit crisped, turn off heat and let the rice continue cooking with the residual heat for 1 to 2 minutes without moving. Fluff with spatula.
- 8
Serve hot as a light main or side.