Fried Rice


Fried Rice


1 medium onion, finely chopped

1/2 cup chopped celery

1 carrot, peeled and chopped

2 tablespoons finely chopped and peeled fresh ginger

1 1/2 cups thinly sliced red bell pepper

3 slices thick-cut bacon, chopped

1 tablespoon toasted sesame oil

¼ cup lower-sodium soy sauce

2 tablespoons rice vinegar

2 1/2 cups cooked rice

½ cup frozen peas, thawed

Green onions, for serving


Chop onion and celery, peel and chop ginger and carrot, and thinly slice red bell pepper. Keep all veggie cuts between 1/4 and 1/2 inch pieces. In a deep 12-inch skillet, heat bacon. Cook until crisp, about 3 minutes, then transfer bacon to paper-towel-lined plate. You can also substitute bacon for 1 tablespoon of vegetable oil. Add toasted sesame oil and ginger to skillet. Cook on medium-high 1 to 2 minutes.

Add onions to skillet and cook 1 to 3 minutes or until golden, stirring. No onions? Substitute in finely chopped green onions, garlic, or shallots. Reduce heat to medium. Stir bell pepper, celery, and carrot into skillet and cook 3 to 5 minutes. For added flavor, stir in chopped green beans, carrots, or broccoli instead.

Add rice to skillet and cook 4 minutes. Then with a spatula, push rice mixture around edge of skillet, leaving space in center.

In a small bowl, whisk soy sauce and rice vinegar. Stir into skillet along with bacon, cooked vegetables, and peas. Cook 3 minutes or until veggies are softened, stirring and scraping. Top with sliced scallions.