Easy Spinach And Bacon Fried Rice
This twist on a traditional fried rice brings bacon and eggs to the forefront and highlights that eggs are for breakfast, lunch and dinner.

- Serves:
- 2
- Prep Time:
- 5 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 488
- Fat
- 28 g
- Saturated Fat
- 7 g
- Sodium
- 1228 mg
- Sugars
- 1 g
- Protein
- 19 g
- Fibre
- 2 g
- Carbohydrate
- 39 g
- 2 fried eggs
- 4 slices bacon, chopped
- 2 cups (500 mL) baby spinach
- 2 cloves garlic, chopped
- 1 tsp (5 mL) ginger, grated
- 1 1/2 cups (375 mL) white rice, cooked
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) canola oil
- 1 1/2 tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) rice vinegar
- 1/4 cup (60 mL) green onion, thinly sliced
Instructions
-
In a large nonstick sauté pan on medium heat, cook the bacon until it starts to get crispy. Add in the garlic and ginger and continue cooking for one minute.
-
Add the canola oil to the pan and then add in the cooked rice. Allow for the rice to get browned, stirring every so often.
-
Once the rice is browned, add in the soy sauce and rice vinegar.
-
Stir in the spinach until wilted and drizzle with sesame oil.
-
Remove from the pan and separate the fried rice into two dishes. Top each dish with a fried egg and sprinkle with green onions.