Ingredients50 m servings 357
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.
- Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 357 calories; 7.7 56.5 14 134 523 Full nutrition
ReviewsRead all reviews 7
This was is a difference method than I am used to doing but it worked out just fine. I did cook the onion in the skillet before adding the eggs so I would not over cook the eggs or leave the o...
I used brown rice which has a higher yield than white, so I used 6 eggs, 1.5 cups of frozen mixed vegetables. Still not enough for my tastes, so I added another cup of veg. Definitely recommend...
I was looking for an early lunch recipe for a Saturday. This worked really well. I had 1-2/3 cups of Minute Rice. I didn't have bacon, so substituted half a red pepper. Like the other reviewer, ...
This was good as written. However, I made a few changes. I only used green onions and cooked the white parts with the bacon. Also, I added diced carrots to the mix. I added a little granulated ...