Name: Crispy Nori and Bacon Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian cuisine
Ingredients: 4 cup cooked rice (cold, day-old preferred); 6 pcs bacon (diced); 4 pcs nori seaweed (sheets, cut into small strips or crumbled); 2 pcs eggs (beaten); 3 pcs scallions (chopped, divided); 3 pcs garlic (cloves, minced); 1 tbsp ginger (grated); 3 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp vegetable oil; 0.5 tsp black pepper

Golden fried rice piled high, topped with crispy strips of bacon, dark green seaweed nori flakes, and a sprinkle of fresh chives, creating a savory and comforting meal.

Enter the delicious world of fried rice, a beloved Asian culinary staple that perfectly showcases the versatility of day-old rice. This Crispy Nori and Bacon Fried Rice takes a classic comfort food to an exciting level, merging the smoky, salty crunch of bacon with the unique umami depth of toasted nori seaweed. Originating as a clever way to repurpose leftover rice, fried rice dishes have evolved into an art form across many cultures, known for their customizable nature and ability to deliver a satisfying, flavorful meal with minimal effort. Our recipe begins by rendering bacon to golden crispness, infusing the pan with its irresistible aroma and fat. Then, aromatics like fresh garlic and ginger awaken the senses before fluffy grains of rice are introduced, absorbing all the savory goodness. Eggs are scrambled in, adding richness and texture. The highlight, however, is the addition of thinly sliced nori, which becomes delightfully crunchy and imparts a distinctive oceanic essence, beautifully complementing the bacon. A final flourish of soy sauce and a hint of sesame oil ties every component together, creating a perfectly balanced dish that is both familiar and unexpectedly gourmet. This rice dish is a fantastic weeknight solution, coming together quickly, and promises to be a crowd-pleaser.

Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min
Servings: 4

Instructions

1Heat a large skillet or wok over medium-high heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of bacon fat in the pan. Set crispy bacon aside.
2Add vegetable oil to the pan if needed. Pour in the beaten eggs and scramble until just cooked through. Remove the eggs from the pan and chop into smaller pieces. Set aside.
3Add minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant. Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
4Return the scrambled eggs and most of the crispy bacon to the pan (reserve some for garnish). Stir in the soy sauce, sesame oil, and black pepper. Mix well to combine all ingredients, ensuring the rice is evenly coated.
5Just before serving, stir in the nori seaweed strips and half of the chopped scallions. The nori will become slightly soft but retain some crunch. Cook for another minute.
6Serve hot, garnished with the remaining crispy bacon and chopped scallions. Optionally, a fried egg can be added on top of each serving for extra richness.

Instructions

1Heat a large skillet or wok over medium-high heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of bacon fat in the pan. Set crispy bacon aside.
2Add vegetable oil to the pan if needed. Pour in the beaten eggs and scramble until just cooked through. Remove the eggs from the pan and chop into smaller pieces. Set aside.
3Add minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant. Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
4Return the scrambled eggs and most of the crispy bacon to the pan (reserve some for garnish). Stir in the soy sauce, sesame oil, and black pepper. Mix well to combine all ingredients, ensuring the rice is evenly coated.
5Just before serving, stir in the nori seaweed strips and half of the chopped scallions. The nori will become slightly soft but retain some crunch. Cook for another minute.
6Serve hot, garnished with the remaining crispy bacon and chopped scallions. Optionally, a fried egg can be added on top of each serving for extra richness.

Nutrition Information

Calories: 451 kcal
Protein: 18 g
Fat: 16 g
Carbs: 60 g

Nutrient	Per serving
Calories	451 kcal
Protein	18 g
Fat	16 g
Carbs	60 g

Tips

Using day-old, chilled rice is crucial for fried rice, as fresh rice tends to become sticky and mushy. Spread it out in advance if using fresh.
Don't overcrowd the pan; cook in batches if necessary to ensure the rice fries rather than steams, leading to a better texture.
For extra flavor, drizzle a little Kewpie mayonnaise or sriracha mayo over the finished dish.