5-Ingredient Bacon Fried Rice (Gluten Free)
This bacon fried rice is gluten free comfort food that's full of flavor. Made with just 5 ingredients - frozen veggies, meat, egg, rice, and tamari sauce - it's a complete and family-friendly dish that cooks up more quickly than traditional fried rice. Plus it makes fantastic leftovers for lunch or even breakfast. With crispy bacon and wholesome ingredients, it's sure to become a household favorite.
Servings 4 people
Equipment
- One large baking sheet
- One pair of tongs
- One medium-sized pot to cook rice (or a rice cooker)
- Large plate
- One medium-sized pot to cook frozen veggies (or buy frozen veggies you can cook in the microwave)
- A large pan
- A tablespoon
Ingredients
- 2 cups uncooked white rice
- 1 pound of bacon plus 1 tbsp of bacon grease once cooked
- 10 ounces frozen peas and carrots
- 3 eggs
- 2 tablespoons gluten free tamari sauce
Instructions
- Begin by cooking the rice according to the package directions, rinsing it in water before cooking.
- Line a baking sheet with either parchment paper or aluminum foil. Lay the bacon out on the sheet, with very little overlap of the slices. Stick the pan of bacon in a cold oven and turn the oven to 400 degrees F. Set the timer for 20 minutes.
- After the timer for the bacon goes off check to see if it's done. It likely won't be, so return the it to the oven and set the timer for another 5 minutes. Keep checking it and cooking in 5 minute increments until bacon is cooked to your liking.
- While the bacon is cooking, cook the vegetables to the package directions, making them slightly underdone. Once they're cooked, drain off any excess water and set aside.
- Once the bacon is done, take a plate lined with paper towels and use tongs to transfer the bacon onto it, using additional paper towels as necessary between layers of bacon. Let the bacon cool. Drain the bacon grease into a small bowl to reserve for later.
- Once the bacon has cooled, chop it into smaller pieces on a cutting board with a large knife. Typically I stack several pieces, then slice them in half lengthwise, then chop them into smaller pieces from there.
- When the rice is finished cooking, lay it on on the baking sheet that was used to cook the bacon. It will get some color and flavor from the leftover bacon grease as it cools.
- Heat a large pan with 1 tablespoon of the leftover bacon grease over medium heat. In a separate bowl, whisk together 3 eggs then pour them into the hot pan, scrambling them with a spatula or other utensil to cook them thoroughly (roughly 3 or 4 minutes).
- Once the eggs are cooked, turn the heat off and add in the rice, veggies, and bacon. Stir to combine, then add in the tamari sauce and stir together to coat evenly. Taste and add more tamari sauce if desired, then serve!
Notes
- Keep an eye on the bacon in the last 5 to 10 minutes of cooking as it can burn easily.
- If you’re looking for less sodium, use low-sodium bacon and one tablespoon of tamari sauce instead of two.
- You can replace the tamari with gluten free soy sauce or regular soy sauce if not gluten free.
- You can use other frozen vegetables besides only peas and carrots. Just be sure to slightly undercook them and drain them before adding everything together.