Fried Rice with Canadian Bacon
For many years I've made this recipe with day-old rice that has been previously cooked and refrigerated overnight. Following advice from Serious Eats, I’ve learned that freshly cooked rice is a viable option. The day-old rice is less sticky to handle, but freshly cooked eliminates the wait. So take your pick! Canadian bacon is lean pork loin that is smoked and fully cooked. I like to use half a package, enough to provide some sweet smokiness, leaving the other half for another use.
EQUIPMENT
- large, 12-inch frying pan or sauté pan
Ingredients
- 1 teaspoon canola oil for vegetables (more for rice, listed below)
- 1/2 large onion, finely chopped
- 1 clove garlic, minced
- 1 large carrot, finely diced and pre-cooked (see notes)
- 1/2 cup frozen peas
- 3 oz. Canadian bacon, diced (about 2/3 cup)
- 2 Tablespoons canola oil, divided
- 3 cups cooked white rice, divided (see notes)
- 1 large egg, beaten
- 2 Tablespoons low-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- Salt to taste
Instructions
- If using freshly cooked rice, cook the rice, then spread it out on a sheet pan and allow to cool for 5 minutes. Otherwise, immediately refrigerate cooked rice and store it covered in the refrigerator overnight.
- I prefer to precook the carrots so they're fully tender in finished dish. Microwave carrots in a small bowl with a bit of water for a minute or so till just tender, then set aside. (Alternatively, steam-saute the carrots in 1/4 to 1/2 cup water with 1 teaspoon oil over medium-high heat in a large non-stick pan until no water remains, before adding the onions.)
- Briefly heat 1 teaspoon oil over medium-high heat in a large non-stick pan (skip this if you've already added the oil to steam-saute the carrots.) Add the onion & carrot and sauté for 2 to 3 minutes until onion is soft and translucent. Add the garlic, peas, and Canadian bacon. Cook for about 3 minutes, stirring frequently, until peas are heated thoroughly and Canadian bacon is starting to brown. Transfer the vegetables and Canadian bacon mixture to plate.
- Add 1 Tablespoon oil to the pan. Add half the cooked rice, stirring well and breaking up any clumps with a wooden spoon. Cook for 2 to 4 minutes stirring occasionally, until rice is thoroughly hot and starting to lightly brown in spots. (Chilled, day-old rice requires a bit more cooking time than freshly cooked rice.) Transfer this first batch of fried rice to the plate with vegetables and Canadian bacon.
- Add another 1 Tablespoon oil in the pan. Add the remaining rice and stir thoroughly, again breaking up any clumps. Cook for about 2 to 4 minutes, stirring occasionally, until rice is thoroughly hot and starting to lightly brown. (Chilled, day-old rice requires a bit more cooking time than freshly cooked rice.) Push the rice to one side of the pan.
- Add the beaten egg to the cleared side of the pan. Cook the egg, stirring frequently, until just set. Start to break up the egg into small pieces and quickly stir egg into the rice.
- Transfer the vegetables, Canadian bacon, and first batch of fried rice back to the pan. Stir well to combine. Add sesame oil and soy sauce. Stir well. Continue stirring for about 2 minutes or until ingredients are well mixed and hot throughout. Taste and salt as needed.
Notes
- I've tested the recipe using standard long grain, Jasmine, and Basmati rice, following package instructions for water to rice ratio if I'm planning to refrigerate the rice overnight.
- If using freshly cooked rice, I had best results making the rice somewhat dry by using a bit less water than indicated in cooking instructions on package (or by following instructions on package for "drier rice").
- In my experience, color is not a great indicator to determine how long to fry the rice. When I first started making fried rice at home, I ended up with dried crunchy rice in an attempt to achieve uniform golden brown color. Stir fry the rice in generous amount of oil over medium-high to high heat for 2 to 4 minutes, stirring well and breaking up any clumps. The end result is rice that is lightly toasty, thoroughly hot, maybe with some grains starting to brown in spots.
- This recipe is optimized for a large, 12-inch, nonstick pan. A smaller pan does not adequately accommodate the volume of rice and add-ins.
- Canadian bacon is lean pork loin that is smoked and fully cooked.
- I prefer low-sodium soy sauce for this recipe. If using regular soy sauce, start with only 1 Tablespoon, then taste and add more as needed.
- My familiarity with fried rice is based on restaurant versions from Chinese and Thai restaurants in the midwest United States. My homemade version is adapted to use the equipment and pantry ingredients of my kitchen. But I love to seek out English language resources for East Asian and Southeast Asian cooking to explore the many variations of fried rice and learn about new-to-me ingredients. Some of my favorites: The Woks of Life, Viet World Kitchen (I especially love the cookbook Asian Dumplings), and Maangchi.