Thai Fried Rice

1. 1

   Heat a large skillet or wok over medium heat and cook the bacon until browned and crisp, about 5 minutes. Drain it, keeping the bacon grease in a bowl. Return 2 tablespoons of the grease to the skillet.

2. 2

   Increase the heat to medium-high and cook the garlic until fragrant, about 30 seconds. Add the onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in the tomato and pineapple and stir-fry until warmed through, about 2 minutes.

3. 3

   Increase the heat to high and add 1 tablespoon bacon grease. Add the rice and stir-fry, breaking it up with a spatula so it gets well coated with the bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.

4. 4

   Push the rice mixture to one side of the skillet or wok and pour the beaten eggs onto the empty side. Stir-fry until the eggs are almost set, 2 to 3 minutes. Mix the eggs into the rice mixture. Fold in the bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

• Calories 1274.92 kcal High
• Protein 43.77 g Good Source
• Carbs 224.46 g Moderate
• Total Fat 19.92 g High
• Saturated Fat 7.8 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 205.75 mg High
• Sodium 1356.8 mg High
• Fiber 2.83 g Moderate
• Sugar 8.08 g Moderate
• Added Sugar 1.62 g Low Source
• Calcium 65.31 mg Low Source
• Iron 1.67 mg Low Source
• Potassium 449.26 mg Low Source
• Vitamin A 159.32 mcg_rae Moderate
• Vitamin C 29.1 mg Good Source
• Vitamin D 1.39 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅