Bacon Fried Rice
- Yield 6 servings
Cook some extra rice and refrigerate overnight for a jumpstart on this great meal.
- 2 cups brown jasmine rice*
- 3 cups water
- 6 slices bacon (about 1/2 pound), diced
- 1/2 large yellow onion, thinly sliced
- 4 green onions, thinly sliced, plus more for topping
- 1 1/2 tablespoons minced garlic (from 3 large cloves)
- 1 tablespoon finely minced ginger (from a 1-inch piece)
- 1 cup frozen peas
- 4 large eggs, beaten
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce, or to taste
- 1/2 teaspoon sriracha, or to taste
- 1 carrot, thinly sliced or ribboned using a vegetable peeler, for topping
- Combine rice and water in a large saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to low. Simmer until rice is just tender but still has a slight bite, 20 to 30 minutes. Drain any remaining water. Fluff with a fork. Cover and let cool at least 30 minutes or refrigerate overnight.
- Cook bacon in a large nonstick skillet or wok over medium-high heat until. Drain excess fat from pan (you want to keep a thin layer coating the bottom) and push bacon to sides of pan. In the center, add onion and cook until softened, about 2 minutes. Stir in green onions, garlic and ginger and cook 3 minutes, taking care not to let the garlic brown. Stir in peas and cook 2 minutes. Transfer mixture to a medium bowl.
- Reduce heat to medium, add eggs, and scramble until fully cooked, 2 or 3 minutes. Add eggs to bacon mixture. Wipe out skillet, add vegetable oil, and return to medium-high heat. When oil is hot but not smoking, add cooked rice and spread in an even layer. Cook, stirring occasionally, until rice is heated and slightly crispy, about 5 minutes. Stir in bacon-egg mixture. Add soy sauce and sriracha (if your bacon is on the salty side, you may want to use less soy sauce). Top with green onions and carrots and serve hot.
*Brown jasmine rice is our favorite for this recipe; its long grains and outer hull (something that white jasmine rice lacks) give it the perfect texture for frying. If substituting white jasmine rice, follow the cooking directions on the package, but use slightly less water and cook it until it’s just barely done.
Reprinted with permission from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013).