Bacon And Egg Fried Rice
- Breakfast
Cuisine And Stories
- 0
- 2 minutes read
Preparation
- In a medium bowl, beat the eggs well. Season with a pinch of salt.
- Cut the bacon into 1-inch (2 ½-cm) pieces and finely dice the onion.
- Heat the vegetable oil in a wok or large nonstick pan over medium heat. Add beaten eggs and gently scramble; when they are almost done, transfer to a bowl and set aside.
- Add the bacon to the wok and cook until crisp and the fat has rendered. Remove the bacon from the pan and add to the bowl with the eggs, leaving the rendered fat behind in the pan.
- Add the onion to the bacon fat in the wok and stir-fry until translucent. Add the rice and stir-fry for 2–5 minutes, using a spatula to break up any clumps, until starting to crisp. Season with salt and black pepper, then add the sugar and soy sauce. Stir for another minute or so, until the rice is steaming and warmed through.
- Stir in the bacon and scrambled eggs until incorporated.
- Garnish the fried rice with scallions and serve warm.
- Enjoy!
