A simple and flavorful egg fried rice recipe that’s better than takeout, featuring crispy bacon, mixed vegetables, and a savory blend of soy and oyster sauces. Perfect for using leftover rice and quick to prepare!
Start with leftover rice if you have it; otherwise, cook fresh rice. Rinse the rice repeatedly until the water runs clear to remove excess starch, preventing stickiness. Drain well. In a non-stick pot, add a little vegetable oil and stir the rice gently to separate the grains. Add 1 cup of water, stir, cover, and bring to a boil over high heat. Once boiling, lower the heat to the lowest setting and simmer for 10 minutes. Cool the rice in the refrigerator for at least 4 hours to ensure it’s fluffy and not sticky.
Beat the egg thoroughly. Chop the bacon into small pieces and set aside. Prepare 1 cup of frozen or fresh mixed vegetables. Heat a splash of oil in a stainless steel pan or wok over medium to medium-low heat to prevent the bacon from sticking. Add the bacon and cook until golden brown. Remove excess fat, leaving about 2–3 tablespoons for frying the egg.
Increase heat to high, add the beaten egg to the pan, and cook until lightly golden. Use a spatula to break the egg into small pieces. Add the vegetables and sauté until tender. Next, add the rice and raise the heat to high to achieve the wok-hey effect, giving the rice a light, slightly crispy texture.
Season with salt, black pepper, a splash of oyster sauce, soy sauce, and dark soy sauce. Stir thoroughly to coat the rice evenly with the sauces. Add chopped green onions, mix once more, and adjust seasoning to taste. Serve immediately to keep the rice fluffy and flavorful.