Bacon Fried Rice

Here is a great way to use up leftover rice – although we often make rice the day before specifically for this. You could probably throw in other vegetables, too, but be certain to cook them until they’re no longer releasing liquid. Too-wet veggies will prevent the optimal crispness of the rice. We got the inspiration from Culinate, but (as usual) this version is my tweaked one.

4 strips bacon, roughly chopped
12-18 green onions, sliced (white and light green parts only)
3-5 cloves garlic, roughly chopped
1 1/2 inch knob ginger, peeled and cut into matchsticks
4 T soy sauce
4 T white wine (Shao Xing is great here)
1 T Hoisin sauce
2 pinches red pepper flakes
1/2 t rice vinegar
4 c cooked rice, cold
1 t sesame oil
2 eggs, beaten

In a large deep skillet or pot (or wok, if you have one), fry the bacon over medium-high heat. When the edges are just starting to get crisp, remove all but one tablespoon of the drippings and add the onions, garlic and ginger, stirring constantly, until just beginning to get tender and fragrant. Whisk together the soy, wine, Hoisin, pepper flakes and vinegar and set aside.

Add the rice to the bacon mixture, breaking up any lumps and reduce heat to medium-low. Sprinkle the sesame oil over the rice and add the sauce mixture, stirring until well distributed. Let the rice mixture stand undisturbed for one minute. After a minute, lift the layer of rice from them bottom – it should be lightly browned and crisp. Stir the rice so another layer has the chance to crisp and repeat until you’ve almost achieved your desired texture.

Push the rice to the side of the skillet and make room for the eggs. Pour the beaten eggs directly on to the surface of the pan and allow to cook undisturbed for 2 minutes. Once a good skin of cooked egg has formed on the surface of the pan, briskly stir the egg, scrambling it in the small space available for it, until you’ve reached your preferred scrambly-egg texture. Remove pan from heat, stir well to distribute the egg and crisped rice bits and serve immediately.