Bacon fried rice is also known as chǎo fan or lovingly as Chow Yun-fat (the actor) in our house. It is free from soy, sesame, peanuts, tree nuts, milk, wheat and can be free from eggs.
When I think of comfort food, chili, and soup naturally come to mind, but if I’m truly honest with myself: comfort food = bacon fried rice! My fondest memories of bacon fried rice are when my parents would pick us up on the last day school before the Christmas holidays. We would head two hours north to the cottage with all our winter gear, pillows, and a steaming pot of fried rice nestled between my sister and me. We were ready to weather holiday traffic and possible snow squalls! All you need is a full tank of gas, family, Queen blasting through the car speakers, and bacon fried rice! Let the holidays begin!
Bacon fried rice: From then to now
I rediscovered bacon fried rice two years ago when I started eating bacon again. How did I go ten years without out bacon – for realz! My pre-vegetarian days were also soy eating days. This meant bacon fried rice was served with a couple of generous dashes of soy sauce. Yes, indeed it was a salty meal, a salty delicious meal! Now that soy is out of the question (allergen) bacon really takes centre stage.
This bacon-fried rice comes from the meat-centric mind of my allergy dad. First, you start with a ton of bacon. If my dad could have his way it would have a 1:1 ratio of bacon bit to a grain of rice. After you fry up the bacon, you need to keep that rendered fat because every other ingredient gets cooked in it soaking up all the bacon flavour.
Hear that bacon sizzle 🥓🥓🥓🍚
Fried rice = no food waste
The best part thing about this dish is you can use up leftover rice. I don’t know about you, but always make three times more rice than we need for any given meal. For the pictures, I used white jasmine rice, but I prefer it with brown rice. Brown rice adds a richer flavour and texture to the dish whereas white rice is softer.
Once you’re tired of canapés, turkey, mashed potatoes and all that fine holiday fare fry up some rice for full-on holiday comfort!
What’s your ultimate holiday comfort food?
Bacon fried rice the a great way to use up rice leftovers. This fried rice is fully loaded with bacon goodness! No oils just bacon fat.
- 3 cups Cooked Rice (either brown or white)
- 200g Bacon – cut into 2 cm pieces
- 3 medium Carrots – diced
- 1 medium Red Onion – diced
- 2 eggs – beaten (optional)
- Salt and Pepper to taste
- 2 tbsp Cilantro – chopped
- 2 tbsp Green Onion (Scallion) – chopped (Optional)
- Worcestershire sauce
- In a wok or large pot cook the bacon over medium-high heat, until your desired crispiness. Remove the bacon and roughly half the fat – you want to keep enough bacon fat to cover the bottom of your wok or pot.
- Add carrots to the hot bacon fat, continue to stir.
- If you want to add the fried egg: while the carrots are cooking add half of the remaining bacon fat to a small frying pan. When the fat is hot, add the eggs. Let the egg cook through; you don’t need to flip or stir them. Once the eggs are cooked, remove from heat and cut into 2cm into 2cm pieces.
- When the carrots are half way cooked, starting to get soft, add the red onion and half of the remaingíng bacon fat. Cover everything with the fat and cook until the onions begin to turn translucent.
- Once the onions are cooked, add the rice, bacon, and egg. Add salt and pepper to taste. Mix well.
- The dish is ready to serve when the rice is heated all the way through.
- Garnish with cilantro and green onion.
- Individually season with sriracha and Worcestershire sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
More soy-free recipes
Kortney is your typical atopic triad who manages asthma, eczema and multiple food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!