Five Bean Salad and Bacon Fried Rice
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 cups cooked and cooled rice (day old rice is ideal but rice made the same day will work too)
1 tbsp. butter or sauté oil
4 eggs
10 oz. bacon, diced (about 8 slices)
1 small yellow or white onion, diced
3 garlic cloves, minced
1 24 oz. jar Paisley Farm Five Bean Salad, drained
3 green onions, thinly sliced (plus more for garnish, if desired)
2 tbsp. sesame oil (toasted or regular)
3 – 4 tbsp. soy sauce or tamari
2 tsp. oyster sauce (this adds an extra layer of flavor but is optional)
¼ cup mirin or rice wine vinegar
2 tsp. sesame seeds (plus more for garnish, if desired.)
Salt to taste
Black pepper to taste
Instructions
- Melt the butter or sauté oil in a large skillet over low/medium heat. Add the eggs and scramble until cooked through, about 5 minutes. Transfer the eggs to a bowl and set aside.
- In the same skillet, add the diced bacon and turn the heat to medium/high. Cook, stirring often, until the bacon is crispy; about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Carefully remove all but about 2 tablespoons of bacon fat from the skillet. Next, add the onion, garlic, and Paisley Farm Five Bean Salad to the skillet. Sprinkle with a dash of salt and pepper. Sauté, stirring occasionally, until the onion is soft and translucent; about 5 to 8 minutes. When the mixture is done, transfer to a bowl and set aside.
- Next, turn the heat to high and add the rice, green onions, sesame oil, soy sauce, oyster sauce (if using), mirin, and sesame seeds. Mix everything together and cook, stirring often to avoid burning, and fry the rice until it has a slightly chewy and crispy texture. This will take about 8 to 10 minutes. Remove the rice from the heat and stir in the cooked eggs, bacon, and Five Bean Salad mixture. Season to taste and garnish with green onions and sesame seeds, if desired. Serve immediately.