• 6 slices bacon, sliced crosswise into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 large tomato, cubed
• 1/2 cup chopped fresh pineapple
• 5 cups cooked jasmine rice, cooled
• 2 tablespoons ketchup
• 2 tablespoons light soy sauce
• 1 tablespoon white sugar

• 1/4 teaspoon freshly ground white pepper
• 3 eggs, beaten
• Garnish:
• 1/2 cucumber, sliced
• 2 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 4 green Thai chile peppers
• Add all ingredients to list

Directions

•  

• Prep 25 m

• Cook 15 m

• Ready In 40 m

1. Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
2. Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
3. Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
4. Move rice mixture to one side of the skillet or wok and pour beaten eggs into the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

Nutrition Facts

Per Serving: 456 calories; 10 g fat; 75.9 g carbohydrates; 15.9 g protein; 137 mg cholesterol; 694 mg sodium. Full nutrition