Sweet & Salty Bacon Fried Rice

Cuisinart original

You’ll think twice about ordering after trying this simple Asian takeout go-to. Candied bacon makes it irresistible!


Makes 4 servings


2         tablespoons canola oil, divided

1         cup cauliflower, broken into ½-inch  florets

½        cup thinly sliced green onions, plus more for  serving

2          teaspoons grated garlic

1           tablespoon grated fresh ginger

½          cup frozen peas, thawed

2            cups cooked rice, cold

2           large eggs

2           tablespoons reduced sodium soy sauce

1           tablespoon rice wine vinegar

1           teaspoon toasted sesame oil

1           teaspoon granulated sugar

4          slices candied bacon, crumbled (see  following recipe)

Asian hot sauce and lime wedges, for serving

Nutritional information

Nutritional information per serving:  Calories 306 (42% from fat) • carb. 32g • pro. 11g • fat 14g sat. fat 2g • chol. 103mg • sod. 605mg • calc. 34mg • fiber 2g


1 . Combine the cauliflower, green onions, garlic and ginger with 1 tablespoon of canola oil and spread onto the Baking/Drip Pan. AirFry in the upper position with the temperature set to 400°F. AirFry for 5 minutes. Remove the pan and mix in the peas; return to oven for another 2 to 3 minutes. Transfer mix- ture to a serving bowl.

2 . Add rice to the pan and mix with the remaining tablespoon of oil. Create a well in the center of the pan. Crack the eggs into the well and mix with a fork. Put the pan in the upper position and AirFry for 5 minutes at 400°F, until the eggs are set and the rice is just starting to get crispy. Break the eggs up into pieces with a fork and add to the serving bowl along with the rice.

3 . Combine soy sauce, rice wine vinegar, sesame oil and sugar and pour over rice mixture. Add candied bacon and toss thoroughly. Serve immediately with green onions, lime wedges and your favorite Asian hot sauce.