Breakfast fried rice with bacon and egg
Smoky bacon fried rice with scrambled egg, peas and scallion, seasoned with soy and sesame and crowned with a crispy-edged fried egg.
- Prep
- 3 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 830 kcal
Ingredients
Method
Put the bacon in a large skillet or wok over medium-high heat (no oil needed) and cook, stirring, until golden and the fat has rendered. Meanwhile, slice the scallions, chop the garlic and beat 2 of the eggs in a bowl.
Add ½ tbsp oil, the scallion whites and garlic and stir for 30 seconds. Push everything to one side, pour the beaten eggs into the space and scramble until just set.
Turn the heat to high. Add the rice and peas, breaking up any clumps, and stir-fry, pressing the rice against the pan now and then so it toasts.
While the rice cooks, heat the remaining oil in a small skillet over medium-high heat and fry the other 2 eggs until the edges are crisp and the whites set.
Add the soy sauce, sesame oil, white pepper and most of the scallion greens to the rice and toss for 1 minute. Divide between bowls, top each with a fried egg and scatter with the remaining greens. Add chili sauce if you like.
Tips
- Cold, day-old rice fries best. Microwave pouches work too: squeeze them to break up the grains before opening.
- Use tamari instead of soy sauce for a gluten-free version.
- Swap the bacon for diced ham or leftover sausages.
