Hawaiian-Style Bacon Fried Rice
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Description
If you're from Hawaii, you know very well about our local-style sticky bacon fried rice you can get at almost any short order restaurant. I made this version of my own to take me back to the days when I used to live on the island. These ratios are approximate, I usually make mine to taste.
Ingredients
- ½ pound bacon, cut into 1-inch pieces
- ½ sweet onion, diced
- ½ link Portuguese chourico sausage, diced
- 3 large eggs
- 6 cups cooked white rice
- 1 dash soy sauce, or to taste
- 1 pinch ground black pepper to taste
- ½ cup scallions, thinly sliced
Directions
- 1. Place bacon into a wok or large frying pan and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain most of the bacon fat, reserving 3 tablespoons. Add sweet onion and saute in the hot bacon grease over medium-high heat until translucent, about 5 minutes. Add sausage and saute until browned, 5 to 7 minutes.
- 2. Meanwhile, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Remove and cut into small pieces.
- 3. Add eggs and rice to the wok and stir until ingredients are evenly distributed. Return bacon to the wok and mix well. Season with soy sauce and pepper and stir-fry until rice is a light tan color, about 5 minutes. Garnish with scallions.
Nutrition Facts
serving: 6 servings
calories: 332.5 kcal
carbohydrates: 46.9 g
protein: 13 g
saturated fat: 3.1 g
cholesterol: 110.1 mg
sodium: 376.6 mg
fiber: 1.1 g
sugar: 1 g
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