Bacon and Kale Fried Rice

| October 11, 2011 | 10 Comments

After Hurricane Irene knocked out our power for days, I had to restock almost everything in our fridge and freezers. It was somewhere between a colossal pain and a tremendous relief to start fresh like that. I hated losing everything, but being able to start from the basics again was nice. Anyway, when it came to restocking, one of the first things on the restock list (after nonfat milk, an assortment of cheeses and butter, of course) was bacon.

Now, while I think the bacon trend has seen its day, bacon is still a great thing to keep around. It adds tremendous flavor to braised cabbage and elevates an otherwise ordinary grilled cheese sandwich. And bacon with Brussels sprouts? OMG good. So, I always keep bacon in the freezer, slicing off a little whenever I need it. It’s so easy and then it’s always on hand.

I’m telling ya. It’s worth it.

In this fried rice? It’s amazing. The bits of bacon, egg and kale are fabulous together in the rice. And since the kale is actually cooked in the bacon fat, the flavor of bacon really permeates throughout the dish.

If you haven’t made fried rice before, I assure you that it’s easy. If you have all your ingredients prepped, it takes a whopping 15 minutes or so to cook this homemade recipe. And, yes, your ingredients should be prepped and ready to go before cooking.

This is a perfect side dish for Baked Sticky Orange Chicken Drumsticks.

Oh, and one more thing … This is also really amazing with a good swirl of Sriracha stirred in.


Bacon and Kale Fried Rice

Yield: serves 4

Bacon and Kale Fried Rice

Ingredients

  • 4 slices bacon, chopped
  • 2 large cloves garlic, minced
  • 1 bunch kale, ribs discarded and leaves minced
  • 1 cup Jasmine rice, prepared
  • 1 tsp sesame oil
  • salt and pepper, to taste
  • 2 large eggs, lightly beaten
  • 1/4 cup low-sodium soy sauce

Instructions

  1. Heat a large skillet (or a wok) over medium heat on the stove. Add the bacon and cook until browned. Remove the bacon from the skillet to a paper towel-lined plate with a slotted spoon.
  2. Add the garlic and the kale to the skillet. Cook for 5-7 minutes until the kale is wilted. Add the rice and toss well to combine. Add the sesame oil and season with salt and pepper. Toss well.
  3. Push the rice mixture to one side of the skillet and add the eggs. Cook, without disturbing, for 2-3 minutes, until mostly firm. Break apart with your spatula and cook for 1-2 minutes more, until no longer liquidy. Stir together with the rice mixture. Scrape the bottom of the pan well.
  4. Remove from heat and stir in the bacon. Drizzle with soy sauce. Stir well to combine.
  5. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sarahscucinabella.com/2011/10/11/bacon-and-kale-fried-rice/

 

Tags:

Category: Quick and Easy Recipes, Recipes, rice, side dishes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (10)

Trackback URL | Comments RSS Feed

  1. This sounds great! My husband grows kale in his garden, and he’s bringing home a lot lately. We’re looking for new ways to use it – will have to try this one!

  2. Kate says:

    I love bacon for cooking. You can’t get the samr flavor with olive oil or butter!

  3. Joanne says:

    I think the best thing about bacon is how a little bit really goes a long way in terms of flavor! This fried rice sounds super delicious!

  4. Angie says:

    Looks really good!

  5. I made this for dinner tonight – it was AMAZING!!

  6. Stephanie says:

    What a yummy dish!! My 9 and 6 year old loved it, not to mention my husband and I did too! Definitely a keeper!

  7. Karina says:

    I didn’t have kale, but I had a nice bunch of beet greens, I didn’t have sesame oil, but I had garlic oil, and I didn’t have bacon, but I had a fatty piece of ham. The beet greens ribs chopped up real fine provided extra crunch, and I added some green peas for good measure. My first attempt at fried rice was received with many smiles and calls for more!! Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *