Fried rice is one of those side dishes that never gets the credit it deserves. We think it’s time it took center stage. Tossed with smoky bacon, scrambled eggs, and green peas, it’s a sure crowd-pleaser. Chopsticks optional.
Reprinted from the book Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth. Copyright 2013 by Lindsay Landis and Taylor Hackbarth. Published by Quirk Books.
|2 cups brown jasmine rice||4 large eggs, beaten|
|6 slices bacon, diced||2 tablespoons vegetable oil|
|1/2 large yellow onion, thinly sliced, plus more for topping||3 tablespoons soy sauce, or to taste|
|1 1/2 tablespoons minced garlic||1/2 teaspoon sriracha, or to taste|
|1 cup frozen peas||1 carrot, thinly sliced or ribboned using a vegetable peeler, for topping|
In a saucepan over medium-high heat, bring rice and 3 cups water to a boil. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until rice is just tender but still has a slight bite; drain any remaining water. Fluff with a fork. Cover and let cool for at least 30 minutes, or refrigerate overnight.
In a large nonstick skillet or wok over medium-high heat, cook bacon until it is browned and fat is rendered, about 10 minutes. Drain any excess fat from pan (you still want a thin layer coating the bottom) and push bacon to sides of pan. In the center, add onions and cook until softened, about 2 minutes. 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 mixture to a medium bowl.
Lower heat to medium, add eggs, and scramble for 2 to 3 minutes, or until fully cooked. Add eggs to bacon mixture. Wipe out skillet (carefully, as it may be hot), 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, for 5 minutes, or until rice is heated through and slightly crispy. Stir in bacon–egg mixture. Season to taste with 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.
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