Bacon and Egg Fried Rice

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Spring 2015

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Bacon and Egg Fried Rice

Bacon and Egg Fried Rice
4 strips bacon, preferably thick cut
1/2 cup chopped onion
1 (12-oz.) box Raley’s Chefs’ Menu Wild Rice Pilaf
1 large stalk celery, sliced
3 to 4 tbsp. Raley’s Chefs’ Menu Szechuan Sauce
1-1/2 tbsp. Grama’s Sweet Chili Sauce
4 fried eggs seasoned to taste with sea salt and pepper
Sliced green onions (optional topper)

Prep: 10 minutes  Cook: 20 minutes  Serves: 4

1. Cook bacon in a very large skillet until crisp. Drain on paper towels and coarsely crumble; drain about half the bacon fat from skillet.

2. Add onion to skillet and cook over medium heat for 5 minutes. Add rice and celery and cook over high heat for 5 minutes more, stirring frequently. Stir in sauces and bacon and cook for 2 minutes more.

3. Transfer to 4 plates and top each with a fried egg. Sprinkle with green onions, if you like.

Nutritional Information:
Nutrition per serving: 331 calories, 14 g protein, 14 g total fat (4 g sat.),
35 g carbohydrate, 1 g fiber, 5 g sugar, 196 mg cholesterol, 611 mg sodium, 9 points


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