The recipe combines fried brown rice with a mixture of bacon, onion, frozen peas, green onion, a little mirin (or water), garlic and ginger. You can top with a fried egg (our preference) or scramble the eggs and mix them in. Garnish with some carrot ribbons, green onion or sesame and then season with soy and Sriracha. Then you are in business…
How does it taste? Soft and crunchy rice with nutty flavors, crisp, sweet and salty bacon, savory onion, garlic and ginger, sweet earthy peas and rich eggs. Hard to go wrong here.
Notes Before You Start:
Look for slab bacon or artisan bacon that is meaty and lightly smoked with apple wood. Hickory-smoked bacon will work here but the flavor will dominate the dish.
We use brown jasmine rice in this dish, as the nutty flavors work well. But any long-grain rice (or really any leftover rice) will work.
What You Get: Tasty, easy fried rice at home. What else do you need?
2-3 cups cooked brown jasmine rice (or leftover rice)
1/2 pound bacon, diced or cut into lardons
1/2 large yellow onion, diced
4 green onions, thinly sliced, plus extra for garnish
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup frozen peas
3 tablespoons mirin (or water)
4 large eggs
1 medium carrot, sliced into ribbons
Salt and freshly ground pepper
Soy sauce, to taste
Sriracha, or hot sauce, to taste
Place a large nonstick skillet or wok over medium-high heat. Add the bacon and cook until slightly crisp and the fat renders. Drain all but a tablespoon of the fat from the pan, and reserve. Add the onions and cook until soft, 2-3 minutes. Then add the peas, green onion, and ginger. Cook for 2-3 minutes than add the garlic and cook for another 30 seconds, stirring frequently (don’t burn the garlic). Add the mirin, stir and cook for another 1-2 minutes. Remove from the heat and our the mixture into a large bowl.
Place the pan back on the stove over medium-high heat and add the reserved bacon fat. You should have 2-3 tablespoons of fat (add oil if needed). Spread the rice in the pan and cook, stirring occasionally, until brown crispy spots form, 6-8 minutes. When done, add the rice to the bacon mixture and stir to combine.
In another pan, over medium-low heat, cook the eggs until the whites set but the yolks are still runny (or to your preference).
To serve, place the rice mixture in a bowl. Add an egg to the top and garnish with the carrot ribbons. Season with soy sauce and/or Sriracha. Serve.
adapted from: http://putneyfarm.com/2013/10/01/berkshire-bacon-fried-rice/