Bacon and Vegetable-fried Rice

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Bacon and Vegetable-fried Rice
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 d 50 min.
Ready in
Calories:
553
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie553 cal.(26 %)
Protein14 g(14 %)
Fat31 g(27 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.5 mg(13 %)
Vitamin K25.3 μg(42 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.2 mg(14 %)
Folate88 μg(29 %)
Pantothenic acid1.4 mg(23 %)
Biotin17.1 μg(38 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C8 mg(8 %)
Potassium330 mg(8 %)
Calcium49 mg(5 %)
Magnesium48 mg(16 %)
Iron2.4 mg(16 %)
Iodine7 μg(4 %)
Zinc2.1 mg(26 %)
Saturated fatty acids9.2 g
Uric acid98 mg
Cholesterol172 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 cups converted, white Long grain rice (rinsed)
salt (to taste)
¼ cup Oyster sauce
2 Tbsps light soy sauce
3 large eggs (lightly beaten)
2 Tbsps Peanut oil
6 slices Bacon (chopped)
½ cup finely chopped onions
1 cup frozen, baby peas (thawed)
sesame oil (to taste)
How healthy are the main ingredients?
Long grain riceonionsoy saucesalteggsesame oil

Preparation steps

1.
One day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat, cover, and cook at a gentle simmer for about 7 to 10 minutes. Stir rice well with a spoon. Cover, and reduce the heat to low and continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
2.
Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
3.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them to coat the whole bottom of the pan. Cook, without stirring, adjusting the heat, until the eggs cooked through. Do not let them brown. Slide the eggs onto a plate and allow to cool, once cooled, cut into small pieces and set aside.
4.
Return the skillet to the burner and heat the peanut oil over high heat. When it is hot, add the bacon and onions, and cook, stirring constantly, until the onions are soft and the bacon is starting to crisp, about 2 to 3 minutes. Stir in the rice, sauce mixture, eggs and peas, stirring until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

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