Crispy bacon gives this fried rice recipe a delicious difference. The sauteed leeks and onion season the rice nicely and give it an appealing look. It goes great with my mom's baked salmon. -Susan Emery Everett, Washington
- 2 medium leeks (white portion only), chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 4-1/2 cups cooked rice
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 5 bacon strips, cooked and crumbled
- Pepper to taste
- In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper. Yield: 6 servings.
Originally published as Fried Rice with Bacon in Taste of Home February/March 2004, p35
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