Monday, March 11, 2013

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. 

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