Stir Fried Rice

This quick and easy stir-fry makes use of pantry staples, and left over rice to make a quick breakfast, lunch, or dinner. Pair with the classic ginger salad or a miso soup for a fun at-home hibachi experience.

Ingredients

Stir Fry

• 5-8 Strips Bacon, sliced
• 2 Carrots, diced
• 2 Onions, diced
• 4C Cooked Rice, day old
• 1/2C Peas, frozen
• 2 Eggs, room temp, well beaten
• 1/2C Teriyaki Sauce (recipe below)
• 1/2T White pepper

Teriyaki

• 1/2C Soy Sauce
• 2T Dark Brown Sugar
• 1/2T Garlic, minced
• 1/2T Ginger, minced

Steps

1. In a small sauce pan, combine all the teriyaki ingredients. Heat until the sugar dissolves and garlic is softened. Remove from heat.
2. In a large wok or nonstick skillet, fry the bacon until crispy.

Note: Adding a few tablespoons of water to the pan and covering it can help render the bacon fat appropriately. Once the pan isn’t splattering, remove the lid, exhausting the extra water for extra crispy bacon.

3. Remove the bacon and introduce carrots and onions.
4. Once onions are translucent, and carrots begin to char, add rice.
5. Fry until the rice starts to crisp.
6. Make a well in middle of the pan and add your eggs. Do not stir.
7. Once the eggs start to cook, begin cutting them into desired sizes. Once fully cooked, mix into the rice.

Note: Do not mix uncooked eggs into the rice.

8. Add teriyaki sauce, and fold together.
9. Turn off the heat, add peas and white pepper, stir and cover.
10. Wait 2-3 minutes and serve.