Bacon and Mushroom Fried Rice
This tasty fried rice loaded with mushrooms, bacon, spinach, and eggs is an easy and delicious meal that you can whip up in no time!
My kids both love fried rice and my daughter enjoys making it for an occasional lunch so I always try to have extra leftover rice in the fridge. I did a bit of a fridge cleaning recently and found a few slices of bacon, button mushrooms, spinach, and eggs along with a bunch of leftover rice and some aromatics so I threw together this bacon and mushroom fried rice. This tasty lunch was ready and on the table within 30 minutes and my daughter, son, and I devoured every single bite.
How to Make Bacon and Mushroom Fried Rice
Cook the bacon in a large skillet or wok over medium heat, tossing occasionally, until crisp and rendered. Set aside on a paper towel to drain the grease.
Prep the vegetables, whisk the eggs, and have all of the other ingredients ready before starting the cooking process.
Add the butter or vegetable oil to the same large skillet or wok (with bacon grease if desired) over medium-high heat. Once very HOT, add the mushrooms then cook, stirring occasionally, for 2-3 minutes or until golden brown. Add the onion and cook, stirring constantly, for 2 minutes.
Add the toasted sesame oil, ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
Add the rice, baby spinach, bacon bits, and soy sauce then stir to coat evenly and cook until warmed through, about 2-3 minutes. Taste and add more soy sauce if needed or desired.
Push the fried rice to the side and add the egg. Allow to cook for 45 seconds then stir to scramble. Toss with the fried rice until well combined. Pour into a serving bowl.
Sprinkle with green onions then serve immediately with sriracha, chile oil, soy sauce, and toasted sesame seeds on the side. Enjoy.
Equipment
- Large Skillet or Wok
Ingredients
Fried Rice:
- 3 slices of bacon, cut into bits
- 2 tsp butter or vegetable oil
- 1 cup button mushrooms, sliced
- ¼ yellow onion, chopped
- 2 tsp toasted sesame oil
- 2 tsp fresh ginger paste, or minced
- 2 large cloves of garlic, minced
- Pinch of crushed red pepper flakes, to taste
- 3 cups leftover cold rice **DON'T use freshly made rice**
- 1 cup baby spinach, chopped
- 2 tbsp soy sauce
- 1 large egg, well beaten
- 2 green onions, sliced
For Serving:
- Sriracha
- Hot chile oil
- Soy sauce
- Toasted sesame seeds
Instructions
- Prep the vegetables, whisk the eggs, and have all of the other ingredients ready before starting the cooking process.
- Cook the bacon in a large skillet or wok over medium heat, tossing occasionally, until crisp and rendered. Set aside on a paper towel to drain the grease.
- Add the butter or vegetable oil to the same large skillet or wok (with bacon grease if desired) over medium-high heat. Once very HOT, add the mushrooms then cook, stirring occasionally, for 2-3 minutes or until golden brown.
- Add the onion and cook, stirring constantly, for 2 minutes.
- Add the toasted sesame oil, ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
- Add the rice, baby spinach, bacon bits, and soy sauce then stir to coat evenly and cook until warmed through, about 2-3 minutes. Taste and add more soy sauce if needed or desired.
- Push the fried rice to the side and add the egg. Allow to cook for 45 seconds then stir to scramble. Toss with the fried rice until well combined. Pour into a serving bowl.
- Sprinkle with green onions then serve immediately with sriracha, chile oil, soy sauce, and toasted sesame seeds on the side. Enjoy.
An easy, yet very delicious meal!
What a terrific dish! I’ve used mushrooms in fried rice, but not with bacon. I will, though. Because — bacon! Thanks.
Love, love Fried Rice. Even more with bacon.
Just how big is your fridge anyway – you always seem to have all of these things to make a recipe 🙂 The fried rice sounds delicious but we only have it leftover a few times a year.