Like you, I have been spending a lot of time at home these days. And when I am hanging out in my pajamas, I want breakfast food. Here is a recipe that includes bacon and eggs alongside Asian flavors. A note: When you want to make fried rice, you have to make your rice a day ahead, or at least a few hours ahead, so that it can cool completely before you fry it. I learned this lesson the hard way – I ended up with rice mush the first time I tried to make fried rice. That was disappointing. If you don’t have a wok, any large skillet will do.
- 2 cups uncooked long grain rice, white or brown
- 6 slices bacon, chopped
- 4 large eggs
- 1/2 white or yellow onion, diced
- 4 green onions, chopped (save some of this for garnish)
- 2 cloves garlic, finely chopped
- 1 inch ginger, peeled and finely chopped
- 2-3 tablespoons canola or coconut oil
- Soy sauce, sesame oil, sriracha as desired
- Make your rice. Place 2 cups rice in a saucepan with 3 cups boiling water. Cover and simmer over low heat 15-20 minutes, until water is absorbed. The rice will be a little firm. Let rice cool, then refrigerate until you’re ready to fry (at least 2-3 hours or overnight).
- Heat a wok or large skillet over medium high heat. Add a tablespoon of canola or coconut oil and tilt pan to distribute. Add chopped bacon and cook till crisp, stirring frequently. Move cooked bacon to a plate.
- Pour off excess bacon fat from wok, then add chopped onion and green onion. Cook 3-5 minutes, until softening.
- Add chopped garlic and ginger, stir and cook another minute. Move this mixture to the plate with the bacon. Return wok to stove.
- Whisk eggs together in a small bowl. Add a little oil to the wok and pour in eggs. Scramble until firm. Add this to the plate with the other cooked ingredients and chop eggs into bite-sized pieces.
- Add a little more oil to the wok and pour in your cooked and cooled rice. Toss this in the wok until heated through. Add a teaspoon of sesame oil and a good splash of soy sauce.
- Now empty your cooked bacon, eggs, and onions into the wok. Stir everything together until heated through.
- Garnish with the last of the green onions and serve.
- You can add soy sauce, sriracha, a squeeze of lime, some chopped cilantro, anything you like to enhance the dish. But it’s pretty great as is.
Let me know in the comments below what you would put in your fried rice?