Equipment
* optional
Ingredients
Base and Protein
- 600 g cooked jasmine rice, chilled
- 150 g thick-cut bacon, cut into 1 cm dice
- 2 eggs, whole raw
Aromatics and Seasoning
- 20 g fresh ginger root, peeled and finely minced
- 4 garlic, peeled and finely minced
- 4 green onions, thinly sliced, white and green parts separated
- 20 ml light soy sauce
- 10 ml toasted sesame oil
- 1 g ground white pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 414 kcal
- Protein
- 14 g
- Carbohydrates
- 45 g
- Fat
- 19 g
- Saturated Fat
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small prep bowl, whisk the 2 eggs vigorously with a whisk or dinner fork for 30 seconds until the yolks and whites are thoroughly blended with no streaks remaining, then wash hands to maintain kitchen hygiene.
Place the 14-inch wok or large skillet over medium heat for 2 minutes until dry and thoroughly preheated.
Add the diced bacon into the dry wok and fry over medium heat for 5 minutes, stirring occasionally with the wok spatula, until the pork fat renders completely and the bacon bits turn crisp and golden brown.
Using a slotted spoon, lift the crisp bacon out of the wok and transfer it to a clean plate, leaving approximately 30 ml of hot rendered bacon fat in the bottom of the wok.
Pour the whisked eggs into the hot bacon fat and stir constantly over medium heat for 1 minute until soft curds form and the eggs are completely firm and cooked through to a safe minimum internal temperature of 71°C (160°F).
Transfer the cooked scrambled eggs to the plate alongside the bacon using the wok spatula, breaking large curd pieces into bite-sized flakes.
Increase the heat to medium-high, add the minced ginger, minced garlic, and the sliced white parts of the green onions into the remaining bacon fat in the wok, and saute continuously for 30 seconds until intensely aromatic.
Add the 600 g of chilled cooked jasmine rice to the wok, pressing firmly against the grains with the back of the wok spatula for 2 minutes to break up all clumps and coat each grain in bacon fat.
Spread the separated rice evenly across the wok surface and sear undisturbed over high heat for 1 minute to toast the grains and develop a savory skillet crust.
Drizzle the 20 ml of light soy sauce and 10 ml of toasted sesame oil around the searing hot metal perimeter of the wok, sprinkle 1 g of ground white pepper evenly over the rice, and stir rapidly for 1 minute to distribute the seasoning.
Return the cooked bacon, scrambled eggs, and sliced green onion tops to the wok, tossing continuously over high heat for 1 minute until the entire mixture is steaming hot and reaches at least 74°C (165°F) on an instant-read thermometer.
Remove the wok from the heat source and portion the hot fried rice into 4 warm serving bowls to serve immediately.
Chef's Notes
- Day-old chilled jasmine rice yields the best texture because starch retrogradation firms up the grains, allowing them to fry individually without clumping.
- Rendering the bacon slowly over medium heat creates an aromatic pork fat base that coats every grain of rice, removing the need for neutral vegetable oil.
- Drizzling soy sauce along the scorching outer perimeter of the wok rather than directly on the rice creates immediate caramelization that imparts subtle wok hei fragrance.
- If caught without leftover rice, spread freshly cooked rice onto a parchment-lined baking sheet and place it in the freezer for 15 minutes to rapidly chill and dry the surface starch.
Storage
Refrigerator: 3 days — Spread rice onto a clean rimmed sheet to cool rapidly, then seal in an airtight container and refrigerate within 1 hour of cooking to prevent Bacillus cereus microbial growth.
Freezer: 1 month — Pack completely cooled rice into airtight freezer bags, pressing out all air to prevent freezer burn.
Reheating: Reheat in a hot wok with 10 ml water or in a covered microwave-safe bowl until steaming hot throughout, verifying an internal temperature of at least 74°C (165°F) with a food thermometer.
Troubleshooting
Rice clumps together and develops a soggy, gummy texture rather than separate grains
Cause: Freshly cooked warm rice was used, containing high surface moisture and unretrograded starch
Fix: Spread the rice out in an ultra-thin layer across the wok over high heat for 2 minutes without stirring to drive off excess moisture, though texture will remain softer than ideal
Prevention: Always cook rice in advance and chill it thoroughly in the refrigerator overnight so the starch firms up
Garlic and ginger taste bitter and display black specks
Cause: Wok was excessively hot or the aromatics rested unmonitored against the metal bottom without tossing
Fix: Cannot be fixed once scorched; bitter burnt aromatics penetrate the entire grain mass
Prevention: Ensure aromatics are added to medium-high heat and stirred continuously for no longer than 30 seconds before immediately introducing the rice
Dish tastes flat despite the presence of cured bacon
Cause: Cold rice muted the seasoning or soy sauce was absorbed unevenly by clumping grains
Fix: Drizzle an additional 5 ml of light soy sauce along the wok perimeter and toss over high heat for 30 seconds
Prevention: Drizzle the soy sauce directly along the hot wok wall to caramelize and spread it immediately with quick folding motions
Cultural Context
Fried rice originated during the Sui Dynasty in Yangzhou, China, developing as a practical home cooking technique to repurpose surplus rice and kitchen scraps into nourishing meals. Across regional Chinese home cooking, pork fat combined with ginger, garlic, and scallions serves as the classic aromatic holy trinity that anchors everyday stir-fries. This recipe celebrates that heritage by highlighting bacon fat and fresh ginger as the primary flavor drivers for a quick, comforting meal.
