BACON FRIED RICE
Serves: 4-6
2 tbsp (30 mL) vegetable oil
4 large eggs, beaten with a pinch of salt
6-8 slices bacon, cut crosswise into
1/2-inch (1.25-cm) pieces
1 medium yellow onion, finely chopped
2 large garlic cloves, minced
4 cups (1 L) cold, cooked rice
2 tbsp (30 mL) low-sodium soy sauce
1 tbsp (15 mL) toasted sesame oil
1/2 cup (125 mL) frozen peas, defrosted (optional)
Fine sea salt
Pepper
Chopped scallions (optional)
1. In a large, non-stick skillet over medium-high heat, heat 1 tbsp (15 mL) of oil until shimmering. Add eggs, turning them over while scraping the bottom of the pan and breaking them into chunks with a spatula until set, 1-2 minutes. Transfer to a plate and cover to keep warm.
2. Wipe skillet and return to medium-high heat. Add remaining oil, bacon, onion and garlic and cook, stirring occasionally and breaking up clumps of bacon until onions are soft and bacon fat is rendered, about 10 minutes. Lower heat if it begins to burn. 3. Spoon off all but about
2 tbsp (30 mL) of the bacon fat (see note). Add rice and heat through, breaking up any chunks and mixing with the bacon mixture, about 2 minutes.
4. Drizzle soy sauce and sesame oil over rice. Add the peas, eggs and heat through, stirring often, about 2 minutes.
5. Taste and season with salt, pepper and additional soy sauce or sesame oil, as needed.
6. Sprinkle with fresh chopped scallion, if using, and serve.
Note: Do drain some bacon fat before adding rice, otherwise it will be very oily. If you want to reduce fat, cut down on the bacon or substitute turkey bacon.
If you don't have cooked rice on hand, put rice on the stove before cooking the rest of the dish. For 4 cups (1 L) of cooked long-grain white rice, rinse 1 3/4 cups (410 mL) rice until water runs clear. Place in medium, lidded saucepan over medium-high heat. Add 2 tsp (10 mL) of olive oil and stir to coat rice. Add 3 cups (750 mL) of water, a pinch of salt and bring to a boil. Reduce heat to low, cover and simmer until rice is tender and the water is absorbed,
15-20 minutes.