This is an unconventionally amazing fried rice made with loads of vegetables of your choice and the most classic western combination, bacon and eggs!
Every time we think of “Bacon and Eggs,” we immediately associate it with American breakfast. It just seems as American as apple pie. When traveling outside of the United States, “Bacon and Eggs” is THE American breakfast that you can find on menus to differentiate from English, Irish, and Continental breakfasts. It has become a symbol for classic and typical American food long before. The question is – do you know how “Bacon and Eggs” became American breakfast?
Someone had to come up with this idea, do a thorough scientistic study, and then find a way to tell the world, “Hey, this is why you should eat ‘Bacon and Eggs’ every morning!” Right? That’s what I thought too. We almost got it right but we are missing one thing – why would someone go out of his way to do that? Well, surprisingly, it boils down to a successful marketing campaign. Long story short. Here is what happened.
In the 1920s, the Beech-Nut Packing Company, which is also the producers of everything from pork products to the nostalgic Beech-Nut bubble gum, wanted to increase their sales for bacon. They reached out to Mr. Edward Bernays who was the grand-daddy of public relations and advertising in the 20th century and was hired by President Coolidge to help run his re-election campaign in 1924. Bernays asked his agency’s internal doctor whether or not a heavier breakfast might be more beneficial for the American public. Knowing how his bread was buttered for breakfast, the doctor not only confirmed Bernays suspicion but also wrote to 5000 of his doctor friends asking them to confirm as well. This “study,” named “Bacon and Eggs” with thousands of doctors encouraging the American public to eat a heavier breakfast, was published in major newspapers and magazines of the time to great success. Beech-Nut’s profits rose significantly and at the same time, “Bacon and Eggs” officially became associated with American breakfast ever since.
In recent years, bacon’s popularity has risen enormously in restaurants and home cooking. We home chefs do all sorts of crazy things to bacon such as Chicken Fried Bacon or The ‘Merica Burger Made of 100% Bacon (Whoa…O_o).
Somehow, I accidentally threw myself into the craziness the other day by combining bacon and eggs with a classic Chinese main dish – fried rice. It turned out to be an absolutely unconventional and amazing meal! Every now and then, I get surprised by myself in the kitchen, and THIS was definitely one of these times that I am like “Oh…f* yeah! This is it!”
There are a few key points about this special fried rice. Where should I start? Let’s see…
- Yes, everything is fried but instead of using oil, we are going to use bacon dripping to give our ingredients a generously nice touch of the goodies from the bacon. How does that sound?
- Other than bacon and eggs as the main ingredients for this dish, it’s also loaded with commonly used veggies (carrot, onion, green bell pepper, and white mushrooms). Healthy!
- You can freely shake things up by choosing your favorite veggies. Celery, red or yellow bell pepper, another type of mushroom like shiitake mushroom or crimini mushroom, lettuce or even frozen veggie blend all work perfectly fine with this dish. Missing one or two veggie ingredients or adding one more to this fried rice isn’t going to affect the overall greatness of this dish. 🙂 That said, the amount of the veggies listed in the recipe is for your reference. Using a little more carrot or a little less green bell pepper is totally OK. It’s all up to your own preference. Don’t feel like thinking? Stick with the recipe then, I promise that you will be in a good place! 😀
- Mix everything in oyster sauce with day old rice. Close it up by sprinkling some ground black pepper. BOMB!
- Last but not least, did you enjoy the slow cooker beef stew from my last post? (I did!) Pair it with this fusion fried rice. BAM! You just created a fantastic dinner plate that your loved ones are going to barely catch their breaths when eating it. (Mine did! :P)
Enough said. Let me introduce you this wild combination of western and eastern cuisine – Bacon And Eggs Fried Rice!
Bacon and Eggs Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Main Course, Fried Rice
- Cuisine: Chinese, Asian fusion
- 2 cups cooked day old rice (equals to 1 cup uncooked rice)
- 2 eggs, beaten and scrambled
- 3 slices of bacon, diced
- 1/3 cup carrot, diced
- 1/2 cup red onion, diced
- 1/2 cup green bell pepper, diced
- 3 white mushrooms, sliced
- 2 tablespoons oyster sauce
- ground black pepper
- Loosen up day old rice with a spoon.
- In a nonstick pan, scramble the beaten eggs with a touch of olive oil over medium high heat. Set aside.
- Stir bacon in the same pan over high heat for 5-7 minutes until crispy and the color of the bacon turns into dark red. Set aside with the scrambled eggs. Make sure you leave the dripping in the pan.
- Add carrots and onions into the pan and sauté for 3 minutes with the bacon dripping until onions are translucent.
- Add rice, green bell peppers and mushrooms into the pan and keep stirring for another 3 minutes.
- Reduce to medium heat. Put cooked bacon and eggs back into the pan. Add oyster sauce and toss until even.
- Turn off the heat. Sprinkle a generous pinch of ground black pepper. Transfer to a serving plate or bowl and serve.
- Serving Size: 4