Bacon Fried Rice
- 4 slices bacon cooked til crispy then crumbled
- 1 medium carrot grated
- 3/4 cup frozen peas
- 2-3 green onion stalks
- 1 Tbs soy sauce
- 2 Tbs butter
- 2 eggs scrambled
- 2 cups cooked rice
- salt and pepper to taste
In a large pan over medium-high heat, cook the bacon til crispy. Remove bacon from the pan and let rest on paper towels. Remove the grease from the pan and cook the two scrambled eggs in the same pan. When eggs are done, remove them to a small bowl and set aside.
In the same large pan, grease with cooking spray or a little oil. Grate the carrot into the pan over medium heat. Add the cooked rice right on top of the carrot, then add the frozen peas. Add the butter in dots all around the rice. Stir everything to evenly spread the butter and the veggies.
Let cook for about 2 minutes then stir again. Cook a few minutes more then stir again. Repeat this until everything is heat through and rice starts to get crispy on the bottom of the pan. While the rice is frying, chop the bacon and green onions.
Add the scrambled eggs, chopped-crispy bacon, soy sauce, and sliced green onions to the rice. Stir to combine everything and season with salt and pepper to your taste.