Bacon & Onion Fried Rice

• 🍚1 cup cooked rice (ideally day-old)≈ $1.00
• 🥄3 slices bacon, chopped≈ $2.35
• 🧅1/2 onion, diced≈ $0.25
• 🥕1/2 cup shredded carrots≈ $0.30
• 🥚1 large egg, scrambled≈ $0.40
• 🫒1 tbsp olive oil≈ $0.15
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   If you don't have day-old rice, cook 1/2 cup dry rice and spread it out to cool completely.

   Mark as done
2. 2

   Cook chopped bacon in a large skillet or wok over medium heat until crispy. Remove bacon, crumble, and set aside, leaving rendered fat in the pan.

   Mark as done
3. 3

   Add olive oil to the skillet if needed. Add diced onion and shredded carrots. Sauté for 5-7 minutes until softened.

   Mark as done
4. 4

   Push vegetables to one side of the skillet. Pour scrambled egg into the empty space and cook, stirring occasionally, until just set. Break it into small pieces.

   Mark as done
5. 5

   Add the cold cooked rice to the skillet. Increase heat to medium-high. Stir-fry for 5-7 minutes, breaking up any clumps, until rice is heated through and slightly toasted.

   Mark as done
6. 6

   Stir in the crumbled bacon. Season with salt and pepper. (Optionally, add a splash of soy sauce if available).

   Mark as done
7. 7

   Serve hot.

   Mark as done