Bacon Fried Rice

After investing in a really nice wok (here) a few years ago, I realized that I rarely use it! I was feeling a tinge of guilt, when I came across a Shutterbean recipe for fried rice. Most importantly, it would give me a chance to dust off my wok AND make Josh a dinner recipe with his favorite ingredient...bacon! This recipe is a total home run, and I would strongly recommend adding the siracha if you like spicy food. 

Bacon Fried Rice

from Shutterbean

4 cups cooked jasmine rice (pre-cook the day before for sticky rice). 2 cups of uncooked rice yields 4 cups cooked rice

6 slices bacon, diced

1 medium yellow onion, thinly sliced

4 green onions, thinly sliced, plus more for topping

3 cloves minced garlic

1 Tbsp finely grated ginger

1 cup frozen peas

4 large eggs, beaten

2 Tbsp vegetable oil

3 Tbsp soy sauce

1/2 tsp Siracha sauce for topping (optional)

1 carrot, thinly sliced or ribboned for topping

1. In a large skillet or wok, over medium-high heat, cook bacon until it is browned and fat is rendered, about 10 minutes. Drain excess fat from your pan. Leave a thin layer coating. Push bacon to sides of pain. In the center, add onions and cook until softened, about 2 minutes
2. Stir in green onions, garlic, and ginger and cook for 3 minutes, taking care not to let the garlic brown. Stir in peas and cook for 2 minutes, or until warm. Transfer the mixture to a medium bowl.
3. Lower heat to medium, add eggs, and scramble for 2-3 minutes until fully cooked. Add eggs to bacon mixture. Wipe out skillet, add vegetable oil, and return to medium-high heat. 
4. When oil is hot but not smoking, add cooked rice and spread in an even layer. Cook, stirring occasionally, for 5 minutes, or until rice is heated through and slightly crispy. Stir in bacon-egg mixture. Season to taste with soy sauce and siracha. Top with green onions and carrots, serve right away.