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Potato Fried Rice | Easy | Potato | Recipes | Chinese | Asian | Healthy | With Egg | Ham | Pork | Bacon | Better Than Take Out | Simple | How to Make | Stir Fry

Potato Fried Rice (土豆炒饭)


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2 to 4 servings
  • Category: Main, Side
  • Method: Stovetop
  • Cuisine: Chinese

Description

Stir together scrambled eggs, crispy bacon, charred potato, and rice to make this satisfying one-pan meal that tastes way better than takeout!

The recipe makes 2 big servings as a main dish, or 4 side-dish servings.


Ingredients

  • 1 and 1/2 tablespoons vegetable oil
  • 3 slices bacon, chopped
  • 1 cup diced potato (1/3-inch or 1-cm cubes)
  • 1 and 1/2 tablespoons light soy sauce (*Footnote 1)
  • 3 eggs, beaten
  • 3 cups cooked white rice
  • 1 cup diced ham, or other leftover meat (chicken, beef, or shrimp)
  • 1/2 cup frozen green peas
  • 1 teaspoon cumin powder
  • 1/4 teaspoon white pepper powder
  • 4 green onions, chopped, green and white part separated
  • Salt to taste

Instructions

  1. Add 1/2 tablespoon oil and bacon to a large nonstick skillet. Cook over medium heat until the bacon turns dark brown and crispy. Turn to medium low heat if the pan starts to smoke. Transfer bacon to a plate and reserve the bacon fat in the pan.
  2. Add potato. Cook and stir until the surface turns golden brown. Add 1/2 tablespoon soy sauce. Stir a few times until the surface turns dark brown and the inside tender. If the potato isn’t cooked through, add 2 tablespoons water and immediately cover the pan. Let steam for a minute. Transfer the potato to the plate with the bacon.
  3. Add the remaining 1 tablespoon oil and pour in egg. Cook until the bottom is set but the top side is still raw. Add rice on top of egg and spread it with a spatula, so the rice is coated with egg mixture. Use a spatula to break the rice into smaller morsels.
  4. Add frozen peas, ham, and green onion. Sprinkle cumin powder, white pepper powder and the remaining 1 tablespoon soy sauce.
  5. Stir and cook until the rice is well separated and the green peas are cooked, 2 to 3 minutes.
  6. Add cooked potato back into skillet. Stir for another minute to mix everything well. Use a spoon to taste the rice and season with more salt if necessary.
  7. If you like your rice a bit crisped, turn off heat and let the rice continue cooking with the residual heat for 1 to 2 minutes without moving. Fluff with spatula.
  8. Serve hot as a light main or side.

Notes

  1. You can use soy sauce to replace light soy sauce. It results in a dish with darker color, but it does not affect taste. Use tamari for gluten free option.

Nutrition

  • Serving Size: 1 of 4 servings
  • Calories: 280 cal
  • Sugar: 2.1g
  • Sodium: 795mg
  • Fat: 14.9g
  • Carbohydrates: 22.3g
  • Fiber: 2.3g
  • Protein: 14.2g
  • Cholesterol: 142mg