Bacon-and-Egg Rice
Bacon-and-Egg Rice is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes.
Remove from heat and let stand, covered, 5 minutes.
Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes.
Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes.
Add eggs and cook, stirring, until eggs are just set, about 1 minute.
Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat.
Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes.
Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.