with bacon + eggs
Prep Time 10 mins
COOK Time 35 mins
6 slices bacon, chopped 4 large eggs ¼ tsp kosher salt ¼ tsp ground pepper 2 tbsp butter 1 medium white onion, diced 2 cloves garlic, minced 3 c cold cooked rice 3 tbsp soy sauce 2 tsp toasted sesame oil 1 c frozen peas and carrots ½ cup frozen corn 4 green onions, sliced
⭐️ If you don't have day-old rice, cook it fresh but dry well first. Spread onto a baking sheet, air dry 10 minutes, then place in the fridge for 20 minutes, until chilled. ⭐️ Fry that rice! spread into an even layer in the skillet then fry undisturbed for 5 minutes to create golden crispy bits.
Cut the bacon into a small dice, then saute over medium heat until golden brown and crisp. Remove from the skillet and drain on paper towels.
Drain all but 2 tbsp bacon fat from the skillet. Pour in lightly whisked eggs seasoned with pepper to taste. Scramble to your preference, then remove and set aside.
Increase the heat to medium high. Saute the onions in butter until soft; add the garlic and saute 1 minute more.
Add cold rice to the skillet and toss with the onions and garlic until well combined. Smooth the mixture into an even layer and fry for 4-5 minutes, undisturbed.
Pour in the soy sauce and sesame oil, then loosen the rice with a wood spoon and work the seasoning into the rice. Add the frozen vegetables and work into the rice mixture and cook until the vegetables are warmed through and the rice looks dry.
Stir the bacon, eggs, and green onions into rice. Serve immediately with additional soy sauce to taste.