Authentic Japanese-American Fried Rice
My grandmother’s breakfast fried rice, stuffed with bacon and eggs for a quick and hearty meal.
- 3 eggs beaten
- 8 strips of bacon cut into 1-inch pieces
- 8 ounces mushrooms sliced
- 2 green onions sliced + more for garnish
- 4 cups cooked rice* (day-old is best, but just-cooked is fine)
- 1 tablespoon soy sauce
Heat a large wok or skillet over medium heat. Spray pan with cooking spray (or coat with a little oil) and scramble eggs. Place cooked eggs on a plate and set aside.
In the same pan, over medium-high heat, fry bacon, mushrooms, and green onions until bacon is cooked through and mushrooms are caramelized.
Add the rice to the pan and stir. Continue until rice is toasted. Stir in eggs and soy sauce and cook until the eggs are hot.
Remove from heat and serve. Garnish with sliced green onions.
I prefer Calrose rice for Asian-style dishes. It's a medium-grain rice that cooks up soft and sticky, but you can use whatever rice you have on hand.
Make Ahead Information: Rice can be (and is best if) prepared the day before. Onions, mushrooms, and bacon can be cut a couple days in advance. Eggs should be cooked day of.
Small Batch Information: The best thing about fried rice is that ingredient amounts don't matter all that much. No need to cut eggs in half or worry about the exact weight of mushrooms. Use your best judgement. It's really hard to screw this one up! Just watch the amount of bacon grease in your pan. You don't want 8-slices worth of grease for a cup of rice.