Festival Fried Rice

Bacon does the work of both protein and cooking fat in this fried rice. It renders its own grease as it crisps, and then the vegetables stir-fry in that smoky, salty fat. No sesame oil or wok needed.

The technique follows classic fried rice logic: cook the add-ins first, push them aside, scramble the egg in the cleared space, then toss in cold leftover rice with soy sauce. The cold rice is key. Freshly cooked rice is too wet and steams into a sticky clump instead of frying into separate, slightly chewy grains.

Mushrooms, green peas, bell pepper, and scallions round things out with color and crunch. Everything moves fast once the pan is hot, so have your ingredients prepped and ready before you start.

Pro Tips

• Use day-old rice straight from the fridge. Spread it on a sheet pan for 20 minutes if you only have freshly cooked rice, but refrigerated is always better.
• Dice the bacon small so it distributes evenly. Crisp it over medium-low heat to render the fat without burning.
• Push the vegetables firmly to one side of the pan before adding the egg. The egg needs direct contact with the hot surface to scramble properly.
• Break up the rice gently as you stir. Aggressive stirring mashes the grains and makes the texture gummy.

Variations

• Shrimp addition: Toss in cooked shrimp with the vegetables for a surf-and-turf fried rice.
• Kimchi fried rice: Add chopped kimchi with the vegetables and use the kimchi brine in place of some soy sauce.
• Egg-forward: Use 2-3 eggs instead of one for a more substantial, protein-heavy version.