Bacon Fried Rice

Bacon Fried Rice with Sunny Side Up Egg | Kitchen Gidget

Sometimes I cook something that impresses myself. This bacon fried rice is one of those recipes. I was gobbling it up before I could even get it in the bowl to take a picture! It is that good!!! As soon as I snapped a few shots I drizzled with sriracha sauce and dug in.

Bacon Fried Rice with Sunny Side Up Egg | Kitchen Gidget

I recently had this dish at a local pub and thought, this seems easy, I should try making this at home. I have to say my version turned out 10x better! Don’t worry about following the recipe word for word. I originally wanted to use oyster sauce as a seasoning, but I didn’t have any on hand. Turned out scrumptious with eel sauce. I usually cook with yellow or Spanish onions, but all I had was a Vidalia onion and the sweetness complimented the bacon perfectly. It almost tasted like eating BBQ pork fried rice! If you don’t have sesame oil, leave it out and it will still be good. Have some vegetables you want to add? Go for it. Fried rice is a great canvas recipe. Just make sure you use leftover rice, or at least rice that has been chilled completely after cooking, otherwise it will turn out mushy.

Bacon Fried Rice with Sunny Side Up Egg | Kitchen Gidget

Bacon Fried Rice


  • 3 slices of bacon
  • 3 tablespoons onion, chopped
  • 1 teaspoon garlic, chopped
  • 2 cups of cooked rice, chilled
  • 3 teaspoons soy sauce
  • 2 teaspoons oyster sauce (or eel sauce)
  • Cracked black pepper, to taste
  • Sesame oil for drizzling, to taste
  • 1 large egg, fried
  • Sliced scallions, for garnish


Fry bacon until crispy. Remove from pan and drain. Chop into bits and set aside.

Add onion and saute until translucent. Add garlic and saute for 1 minute longer. Add bacon rice, soy sauce, oyster sauce and black pepper. Stir-fry for 3 to 5 minutes. Taste for seasoning and adjust as necessary.

Drizzle with sesame oil, top with fried egg and scallions.

Yield: 2 servings

Blackberry Lemon Muffins

Blackberry Lemon Muffins | Kitchen Gidget

I think I’m going muffin crazy! Every other weekend I’ve been making muffins, which I then wrap individually and pull out of the freezer on my way to work for a super quick breakfast. They are so good! I currently have mixed berry muffins, cinnamon-sugar donut muffins and now these – Blackberry Lemon Muffins – stocked in my freezer. {Dig in…}

Sardine Rice Bowl

Sardine Rice Bowl with Egg

This is what I call my poor man dinner. A “what can I make with what I have” recipe. But budget food doesn’t have to be bland! This dish can be thrown together quickly and requires very little cooking. Do you like sardines? Don’t knock ’em till you’ve tried ’em! They’re actually really tasty and so healthy in vitamins B and omega-3’s. This is a step up from the classic sardines and crackers with hot sauce, but mainly because I didn’t have any crackers haha. {Dig in…}

Puerto Rican Chicken (Fricase/Guisado de Pollo)

Puerto Rican Chicken (Fricase/Guisado de Pollo) | Kitchen Gidget

You all looove Puerto Rican food! Also sweets, but when it comes to dinner my Puerto Rican recipes are the most popular on the blog. Today I’m adding another essential recipe to the arsenal: Puerto Rican Chicken. Sometimes this dish is called Pollo en Fricase, sometimes Guisado de Pollo. The only real difference I can find is the amount of liquid in the final product. Guisado (or stew) is usually more soupy and fricassee more tomato-y. Sometimes it’s all about the chicken and sometimes potatoes or other vegetables are added. {Dig in…}

Quinoa Salad with Lemon Artichoke Pesto

Quinoa Salad with Lemon Artichoke Pesto | Kitchen Gidget

Last week I posted a recipe for fresh Lemon Artichoke Pesto and today I have a recipe featuring this tasty sauce. I absolutely love quinoa salads! There is something so unfussy about them for me, and they are more filling than just a bed of greens. This time I decided to take the Mediterranean route with feta and kalamata olives. The acidity of the pesto balances the rich saltiness of the cheese and olives perfectly. Lastly, I added slightly cooked asparagus for some crunch. {Dig in…}

Lemon Artichoke Pesto

Lemon Artichoke Pesto | Bright, lemony pesto for pasta, sandwiches and more | Kitchen Gidget

A few weeks ago I was browsing a specialty grocery and sampled their Artichoke Lemon Pesto. It was divine, so I picked up a 6-ounce jar and promptly put it down when I saw the price tag. It was good, but not that good! The flavors stuck with me, however, so I decided to recreate that pesto at home for a fraction of the cost. {Dig in…}

Christmas Wreath Cookies (Mock Thin Mints)

Christmas Cookie Wreaths: mock Thin Mints made with crackers dipped in peppermint chocolate | Kitchen Gidget

I’m bringing you another family favorite Christmas cookie recipe! These are part of our Christmas Eve cookie cannon, along with other must-haves like Mexican Wedding Cakes and Pistachio Cookies. The cute little sprigs of holly add a decorative touch to any cookie platter. {Dig in…}

Chocolate Potica (Nut Roll)

Chocolate Potica (Nut Roll) | Kitchen Gidget

First day of December and it was mid-70’s and sunny! Maybe not very festive, but it definitely made me joyous! I’m excited for Christmas baking to commence! This will be my first Christmas in Virginia so it should be interesting. I’ll be with family, but I will miss baking cookies with everyone in the weeks leading up and miss eating dad’s special potica on Christmas morning. {Dig in…}

Enchilada Casserole

Enchilada Casserole | Kitchen Gidget

October 12 was my one year blogiversary! I cannot believe my little blog is one year old. It started by documenting 30 days of clean eating with awful pictures on Instagram while fun-employed. After depriving myself of sugar for a month, naturally I went on a quest for the best chocolate chip cookies ever. From there I started sharing favorite recipes, bought a real camera and began developing my own ideas. {Dig in…}

Calling All Cupcakes

Chocolate Cheesecake Cupcakes | Kitchen Gidget

This is a call for cupcakes! Specifically: chocolate and vanilla. I’m looking for the perfect “go-to” recipe for each flavor. If you have one you swear by, please share! Must be moist, flavorful, with a tight crumb–but not too heavy or dense! The chocolate cupcakes should have a deep flavor, somewhere in between milk chocolate and devil’s food. The recipes should be easy to make. I don’t really want to separate eggs and beat the whites, or have a million bowls to clean up, etc. {Dig in…}