Bacon & Egg Fried Rice
Ingredients
- 6 slicesbacon
- 2 tablespoonvegetable oil
- 3egg
- 3 cupcooked rice (day-old, chilled)
- 1 cupfrozen peas and carrots
- 3 tablespoonsoy sauce
- 2 clovegarlic
- 2scallion
- 1 teaspoonsesame oil
Prep
- 01
Mince 2 cloves garlic.
- 02
Slice 2 scallions into rounds, keeping white and green parts separate.
Method
- 01
Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a plate and chop into bite-sized pieces.
- 02
Pour off all but 1 tablespoon bacon fat from the skillet. Heat the skillet over medium-high and add the 2 tablespoons vegetable oil.
- 03
Push the oil to the sides of the skillet. Crack the 3 eggs into the center, scramble briefly, then mix into the oil. Cook until just set, about 1 minute. Transfer to a plate.
- 04
Add the chilled rice to the skillet, breaking up any clumps. Stir-fry for 3 minutes until heated through and beginning to brown slightly.
- 05
Add the peas and carrots and cook for 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 06
Return the bacon and eggs to the skillet. Drizzle in the soy sauce and sesame oil, tossing everything together for 1 minute.
- 07
Divide among bowls and garnish with scallion slices. Serve immediately.
Spice Tips
For a hint of heat, add a pinch of white pepper or a dash of hot sauce when tossing the rice. A splash of rice vinegar (1 teaspoon) brightens the savory flavors.