Bacon Fried Rice

Let's Cook

1. Step 1.

   In a saucepan over medium-high heat, combine 2 cups brown jasmine rice and 3 cups water. Bring to a boil, then cover and reduce heat to low. Simmer for 20 to 30 minutes, until the rice is just tender but still has a slight bite. Drain any remaining water, fluff with a fork, cover, and let cool for at least 30 minutes, or refrigerate overnight.

2. Step 2.

   In a large nonstick skillet or wok over medium-high heat, cook the diced bacon until browned and the fat is rendered, about 10 minutes. Drain excess fat from the pan, leaving a thin layer coating the bottom. Push the bacon to the sides of the pan. In the center, add the sliced yellow onion and cook until softened, about 2 minutes.

3. Step 3.

   Stir in the sliced green onions, minced garlic, and minced ginger. Cook for 3 minutes, taking care not to let the garlic brown. Add the frozen peas and cook for 2 minutes, or until warmed through. Transfer the entire mixture to a medium bowl.

4. Step 4.

   Lower the heat to medium. Add the beaten eggs to the skillet and scramble for 2 to 3 minutes, until fully cooked. Add the scrambled eggs to the bowl with the bacon mixture. Carefully wipe out the skillet (it may be hot), add the vegetable oil, and return to medium-high heat.

5. Step 5.

   When the oil is hot but not smoking, add the cooked rice and spread it in an even layer. Cook, stirring occasionally, for 5 minutes, until the rice is heated through and slightly crispy.

6. Step 6.

   Stir the bacon-egg mixture into the rice. Season to taste with soy sauce and sriracha (use less soy sauce if your bacon is salty). Top with additional sliced green onions and sliced or ribboned carrot. Serve hot.