- 2
Ingredients
- Variation from Saveur:
- 5 slices of bacon
- 1 tablespoon sesame oil
- 3 green onions, thinly sliced
- 3 cups day-old cooked rice, at room temperature
- 1/3 cup light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds, toasted
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon unsalted butter
- 2 eggs
- Serves 4-6
- 3 eggs
- 2 tsp. plus 1 Tbsp. seasame oil
- Kosher salt
- 8 oz. thick cut bacon, sliced 1⁄4-inch thick
- 4 garlic cloves, thinly sliced
- 2 bunches scallions, trimmed and thinly sliced
- 1 (1-inch) piece ginger, peeled and minced
- 1 1⁄2 cups diced cabbage
- 5 cups leftover cooked white rice, cooled
- 1 ⁄2 bunch cilantro and stems, minced, plus more for garnish
- 3 ⁄4 tsp. sugar
- 1 1⁄2 tbsp. soy sauce
- Crushed peanuts, to garnish
Preparation
Step 1
In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it's browned evenly. Remove the bacon from the pan and let drain on paper towels. Once the bacon is cool enough to handle, roughly chop.
In a large skillet over medium heat, warm the sesame oil until shimmering. Add 2 of the sliced green onions, and cook for 2 to 3 minutes.
Stir in the cooked rice, breaking up any large clumps. Add the soy sauce, rice vinegar, bacon, toasted sesame seeds, and crushed red pepper flakes. Stir to fully incorporate the ingredients and cook for 5 minutes, or until warmed through.
In a non-stick skillet over medium heat, add the butter. Crack the 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.
Place a fried egg on top of each bowl of breakfast fried rice and garnish with the remaining sliced green onion. Serve immediately, being sure to break the yolk over the rice so it can act like a sauce.
Variation:
1. Whisk eggs with 2 teaspoons sesame oil and salt.
2. Heat a large wok over high. Add the bacon and cook, stirring until crisp, 2-3 minutes. Pour bacon and fat into a sieve, reserving both.
3. Return the wok to the heat and add 2 tablespoons bacon fat. Add half of the eggs and cook until lightly set in the center and the edges are bubbling, about 1 minute. Gently slide the egg pancake onto a cutting board and slice into 1⁄4-inch side strips.
4. Pour the remaining 2 tablespoons of bacon fat into the wok along with the garlic, scallions, and ginger and cook until fragrant, about 1 minute, Add the cabbage and cook until tender, about 2 minutes. Add the rice, cilantro stems, and the sugar and cook, breaking up the rice with your spatula, until the rice is warmed through, about 2 minutes.
5. Make a well in the center of the rice and add the remaining egg. Cook the egg, stirring, until the eggs are cooked and scrambled, about 1 minute. Stir in the rice to combine, along with the remaining 1 tablespoon of soy sauce, the minced cilantro, and half the scallion greens. Transfer to a platter and garnish with reserved bacon, the strips of egg, the remaining scallion greens, and the minced cilantro.