Recipes
Easy Spinach and Bacon Fried Rice
This twist on a traditional fried rice brings bacon and eggs to the forefront and highlights that eggs are for breakfast, lunch and dinner.
Serves
2
Prep Time
5 min
Cook Time
15 min
Print RecipeIngredients
- 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 | |
|---|---|
| Calories | 488 |
| Fat | 28 g |
| Saturated Fat | 7 g |
| Trans Fat | 0 g |
| Carbohydrate | 39 g |
| Fibre | 2 g |
| Sugars | 1 g |
| Protein | 19 g |
| Sodium | 1228 mg |
