Ultimate Breakfast Fried Rice
Tags: Asian Breakfast Chinese Pork
Yield: 2
- 6 slices thin bacon, chopped into 1-in pieces
- 1/2 cup diced ham
- 3 c. cooked white rice
- 6 eggs, divided
- 1.5 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp butter
- In a large nonstick skillet over medium heat, cook bacon and ham until crispy. Drain bacon but leave about 3 tbs. of fat in pan.
- Beat four eggs together in a small mixing bowl or large measuring cup.
- In a non-stick skillet over medium heat, add the butter. Crack the remaining two eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
- Add rice to pan with bacon fat and toast the rice over medium-high heat, stirring often to evenly coat the grains in the bacon fat. When the rice is beginning to crisp, push the rice to one half of the pan, then add the beaten eggs. Scramble the eggs on the side of the pan, stirring with a wooden spatula. Combine rice and eggs together once the eggs are almost cooked to your desired doneness.
- Add soy sauce, sesame oil and drained bacon bits to the rice.Toss to distribute ingredients evenly, then turn off heat and adjust seasoning, if necessary. Top with the fried eggs before serving.
