This is a childhood classic.   My mom would make this fairly regularly when we were growing up.  It’s a great way to reinvent leftovers.  This is perfect if you have some leftover rice from getting take-out, or just make a bit extra and save it for this.  Day old rice is perfect in this recipe.  Other than the rice and bacon, you can add whatever you like.  Frozen peas were classic growing up, but whatever veggies you have on hand will be great in this.  It comes together quickly in just one pan, now that’s what I call comfort food!

Bacon Fried Rice

Serves 6-8

• 3 slices bacon, diced
• 2 Tbsp canola oil, divided
• 1 yellow onion, diced
• 1 1/2 cups diced carrots
• 1 cup diced celery
• 1 bell pepper, diced
• 4 cups chopped kale
• 4 cups rice
• 4 eggs, lightly beaten
• 1 1/2 Tbsp soy sauce
• salt and pepper, to taste

In a large skillet, cook bacon over medium high heat with about 1 tsp canola oil (this helps the bacon crisp).  When bacon is cooked, add the onion and sauté until translucent, then add the carrots and celery.  When the vegetables are tender, wilt the kale.  Add the rice and mix well.  When the rice begins to stick to the bottom of the pan, add the remaining oil, and mix well.  Make a space in the skillet and pour in the eggs.  Scramble the eggs briefly, then mix them into the rest of the fried rice.   Pour soy sauce over the top and season with salt and pepper, then mix well.  Taste and adjust seasoning as needed.  Serve immediately and enjoy!