Recipes

Easy Spinach and Bacon Fried Rice

Who doesn't love fried rice? Day-old rice is the secret to this quick spinach and bacon fried rice. The drier grains stay separate when cooked, letting each piece soak up more flavour from the bacon and eggs. Breaking the eggs directly into the hot pan creates tender pieces that coat the rice. Keep your pan hot and move fast - the whole dish comes together in under 15 minutes.
Serves 2
Prep Time 5 min
Cook Time 15 min
Print Recipe

Ingredients

  • 2 fried eggs
  • 4 slices bacon, chopped
  • 2 cups (500 mL) baby spinach
  • 2 cloves garlic, chopped
  • 1 tsp (5 mL) ginger, grated
  • 1 ½ cups (375 mL) white rice, cooked
  • 2 tsp (10 mL) sesame oil
  • 2 tsp (10 mL) canola oil
  • 1 ½ tbsp (25 mL) soy sauce
  • 1 tbsp (15 mL) rice vinegar
  • ¼ cup (60 mL) green onion, thinly sliced

Instructions

  • Step 1

    In a large nonstick sauté pan on medium heat, cook the bacon until it starts to get crispy. Add in the garlic and ginger and continue cooking for one minute.

  • Step 2

    Add the canola oil to the pan and then add in the cooked rice. Allow for the rice to get browned, stirring every so often.

  • Step 3

    Once the rice is browned, add in the soy sauce and rice vinegar.

  • Step 4

    Stir in the spinach until wilted and drizzle with sesame oil.

  • Step 5

    Remove from the pan and separate the fried rice into two dishes. Top each dish with a fried egg and sprinkle with green onions.

Nutrition Facts

Per serving
Calories488
Fat28 g
Saturated Fat7 g
Trans Fat0 g
Carbohydrate39 g
Fibre2 g
Sugars1 g
Protein19 g
Sodium1228 mg

You Might Also Like