This delicious, allergy-friendly recipe was inspired by a combination of my dad’s fried rice recipe, and another recipe I found online. My dad makes a delicious fried rice with vegetables, eggs, and rice – but the other week I was scrolling on Pinterest and saw that someone had added bacon into their fried rice recipe. How did we not think of this already??
Having multiple food allergies, the most severe being nuts, I often do not get to eat much asian food because of their use of nuts. I have yet to find any sort of asian restaurant that I am able to eat at safely (if anyone knows of any – let me know!), so I have benefited from the multiple recipes my dad has worked on and perfected to allow me to eat this style of cooking. I am now taking it on to make more recipes with this style cuisine, and this recipe is quite a hit!
I have altered the two recipes to make a delicious, allergy-friendly bacon fried rice that will please the crowd. Even the crowd without allergies!
For this recipe, I doubled the quantities to make enough leftovers for a couple of lunches for my husband, and another dinner too. I imagine that a family of four or more would want to use the doubled recipe as well!
Allergy-Friendly Bacon Fried Rice
- 3 cups cooked brown rice
- 1/2 lb. bacon – cut into pieces
- 3 medium carrots – diced
- 1/2 medium onion – diced
- 2 eggs – scrambled
- salt and pepper
- soy sauce to garnish
- In a large pan, cook bacon on a medium heat.
- Dice medium carrots and onion.
- When bacon is done, pour half of the bacon fat into large pot, and throw in carrots to bacon pan. When carrots are getting soft and half-way cooked, add in onions.
- In the large pot with bacon fat, scramble two eggs.
- When eggs are scrambled, add in rice, bacon, carrots, and onions.
- Add salt, pepper, and soy sauce to taste.