Crispy Fried Rice with Bacon & Eggs

This Crispy Fried Rice with Bacon & Eggs is a great way to use up leftover rice as well as veggies from the fridge or gardens. Serves 6.

Ingredients:

• 5 tablespoons coconut or sunflower oil, plus more as needed

• 3 slices bacon, cut into 1/2-inch pieces (optional)

• ½ onion or 1 bunch scallions (whites and greens separated), chopped

• 4 cups shredded cabbage OR fresh or frozen green vegetables including bok choy, broccoli, zucchini, kale, spinach, collard greens, brussels sprouts, snap peas, mustard greens, etc.

• Salt, to taste

• 4 garlic cloves, minced OR ½ tsp garlic powder

• 6 cups cooked rice

• 2 ½ tablespoons fish sauce, plus more as needed (optional)

• ½ tablespoon soy sauce, plus more as needed

• 3 eggs

• ½ cup kimchi, drained and chopped, plus more for serving OR serve with hot sauce of your choice

• ½ cup green peas (thawed, if frozen); OR fresh or frozen green vegetables including bok choy, broccoli, zucchini, kale, spinach, collard greens, etc.

• Toasted sesame oil, for drizzling (optional)

Instructions:

1. In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a medium heatproof bowl, leaving as much oil in the skillet as you can.

2. Add onion or scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.

3. Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce (optional) and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 4 to 6 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.

4. Make a well in the pan, pushing the rice to the edges. Crack eggs into the well and let cook until whites are mostly set, about 2 minutes. Scramble the eggs with a wooden spoon until cooked through. Incorporate the rice into the eggs so the eggs are chopped up and dispersed through the rice.

5. Fold in bacon mixture, kimchi and peas (or other veggies), then transfer to plates. Top with scallion greens, more kimchi, hot sauce to taste. Drizzle everything with sesame oil and soy sauce (optional) and serve immediately.

Recipe sourced and adapted from: https://kaseyatkinson.com/2020/03/17/crispy-fried-rice-with-bacon-eggs/