We LOVE fried rice in this house.
And this recipe makes the fried rice you crave with all of its savory goodness plus the perfect additions of salty bacon as well as omitting soy by using Coconut Aminos. Though there is never a substitute for authentic Chinese food, this is pretty darn close with these couple twists — in fact my family swears it’s better. ;o)
So, I make ten servings of rice in my rice cooker the day before and refrigerate it for best results. But if I forget and need to make it fresh, it definitely still works.
I cut about 6-8 slices of bacon into little pieces with my kitchen shears and fry them up with just a little bit of water in my skillet, and then set that aside.
Here comes the fun part! Get a big, skillet really hot. I put mine on about 8 on my stove and add about 1 T. of olive oil and 3 T. of butter (oil for heat and butter for flavor). When it’s good and heated up fry up the onion until clear and then add in the garlic a few minutes in and get it good and tender.
I also add about 1/2 tsp. fresh ginger.
That’s it! Homemade goodness your family will beg for! And if you’re like me, they will want yum-yum sauce to go with it, so check out this recipe for your fried rice condiment.
- 8-10 servings cooked white rice
- 1 lb. thawed, peeled shrimp or boneless, skinless chicken breasts
- 1 cup shelled edamame or frozen peas
- 6-8 slices of bacon
- 3 eggs
- ⅓ cup Coconut Aminos (this amount is approximate and to taste)
- 1 onion
- 3 cloves garlic
- ½ tsp. pepper
- fresh ginger (optional)
- Olive oil
- First prepare the ingredients.
- Cut 6-8 slices of bacon into small pieces and fry them with a bit of water in a skillet. Drain and set aside.
- In some of the bacon grease, fry up the eggs. Set them aside.
- Chop a chicken breast into very small pieces and brown it in some bacon grease along with a few teaspoons of soy sauce OR cook shrimp in 2 T. butter until just pink and cooked through (2-3 minutes). Set the meat aside.
- Steam edamame or measure peas and set aside.
- Chop an onion and three cloves of garlic.
- Heat a skillet good and hot. Add 1 T. olive oil and 3 T. butter.
- Fry the onion until translucent.
- Add in the garlic and ginger for about 2 minutes.
- Put the day-old rice into the pan and press it down into the skillet for a few minutes until you see that it is browning a bit on the bottom.. Add a few pats of butter on top and let it melt down into the rice. Keep turning the rice. Drench the rice with Coconut Aminos or soy sauce, tasting the flavor as you go.
- Toss in the cooked chicken or shrimp, edamame or peas, bacon, eggs, and pepper.
- Taste for final seasoning of pepper and Aminos.
How much rice is 8-10 servings?
Hi, Emily! It varies for different kinds of rice but for my white rice, that is
2 – 2 1/2c. of uncooked rice. I hope this helps! Thanks for your question! I hope you love it!
This was so good! I will definitely make this again and again 🙂
Well, isn’t that happy?! This recipe is one of our absolute favorites, and I think more people need to know about it, don’t you? Thanks so much for stopping back by to let me know it was a success for you, Emily. I hope you find more to love here on TWN, and if you don’t mind, shares on socials really help my blog. :o)
Charles-Linda Bradshaw says
This sounds so good. I was looking for a good recipe.
Fantastic! I can’t wait to hear how it works for you! :o) Thanks for stopping by!