Bacon and Egg Fried Rice

Maybe I will make a resolution this year. Not a new year’s resolution – it’s way too far into 2017 for that now. Let’s call it an intention instead.

My intention this year: I’m going to try to remember to read the comment section of the recipes I find to make online. I wish I had decided on this intention before I tried this recipe… it would have saved me questioning my ability to follow a recipe while I was part way through making Bacon and Egg Fried Rice.

If I had read the comments, I would have found that cooks who’d made this dish before me had pointed out the poor instructions and done their best to correct them. Too bad the people who are responsible for the website hadn’t read those comments and addressed them by altering the recipe. Hey! saveur.com! Get it together!

Anyway, It’ll be much easier to make next time and I will make this again. It was delicious!

Here’s how this goes:

Get the leftover rice out of the refrigerator. (I had less rice than called for in the recipe, so I scaled back all the ingredients.)

Leftover rice.

Leftover rice.

Grab the bacon…

Bacon.

Bacon.

…and slice it into batons.

Diced sliced bacon.

Diced sliced bacon.

Cook the bacon.

Cooked bacon.

Cooked bacon.

While the bacon is cooking, mix the eggs and sesame oil together.

Add the sesame oil to the eggs (a whatfoodimade action shot™!).

Add the sesame oil to the eggs (a whatfoodimade action shot™!).

This is also a good time to get the aromatics ready.

Garlic, sliced.

Sliced garlic.

Sliced garlic.

Green onions, thinly sliced.

Thinly sliced green onions.

Thinly sliced green onions.

Grated ginger.

Grated ginger.

Grated ginger.

Still time before the bacon’s ready to get the cabbage. This one is a napa cabbage.

Napa cabbage.

Napa cabbage.

Cut a portion of the napa cabbage into bite-sized pieces.

Chopped cabbage.

Chopped cabbage.

Just enough time to grab the cilantro…

Cilanto.

Cilanto.

and mince it.

Minced cilantro.

Minced cilantro.

Now, with the bacon cooked and removed from the pan, cook half of the egg mixture.

Pouring half the egg into the pan (a second whatfoodimade action shot™!).

Pouring half the egg into the pan (a second whatfoodimade action shot™!).

After a minute, the egg is cooked.

Cooked egg.

Cooked egg.

Cut the cooked egg into strips.

Cooked egg, cut into strips.

Cooked egg, cut into strips.

Add the remaining bacon fat back into the pan and cook the garlic, green onions (just the white parts) and the ginger.

Fry the garlic, green onions and ginger (whatfoodimadeaction shot™ #3!).

Fry the garlic, green onions and ginger (whatfoodimadeaction shot™ #3!).

After a minute, add the diced cabbage.

Add the napa cabbage (whatfoodimade action shot #4!).

Add the napa cabbage (whatfoodimade action shot #4!).

Two minutes later, add the rice;

Add the rice.

Add the rice.

the cilantro stems;

Cilantro stems.

Cilantro stems.

half a teaspoon of soy sauce; and

Just a bit of the soy.

Just a bit of the soy.

the sugar.

Add the sugar (the fifth whatfoodimade action shot™!).

Add the sugar (the fifth whatfoodimade action shot™!).

A couple of minutes later, add the rest of the egg mixture.

Adding the other half of the beaten eggs (whatfoodimade action shot™ #6!).

Adding the other half of the beaten eggs (whatfoodimade action shot™ #6!).

The rest of the cilantro can go into the mix now.

Add the remaining cilantro (the second-last whatfoodimade action shot™).

Add the remaining cilantro (the second-last whatfoodimade action shot™).

Add the rest of the soy sauce too.

Add some more soy sauce (the final whatfoodimade action shot™ for today!).

Add some more soy sauce (the final whatfoodimade action shot™ for today!).

Get all that stir-fried rice onto a platter and garnish with the egg strips and the bacon.

Bacon and Egg Fried Rice.

Bacon and Egg Fried Rice.

Bacon and Egg Fried Rice.

Here’s the recipe, such as it is: http://www.saveur.com/bacon-and-egg-fried-rice-recipe
My slightly-altered-for-clarity version is below.

Bacon and Egg Fried Rice
Serves 4-6
30 Minutes

This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits.

Ingredients

3 eggs
2 tsp. sesame oil
Kosher salt
8 oz. thick cut bacon, sliced 1⁄4-inch thick
4 garlic cloves, thinly sliced
2 bunches scallions, trimmed, thinly sliced, with the green parts reserved
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, minced and separated into stems and leaves, plus more for garnish
3⁄4 tsp. sugar
1 1⁄2 tbsp. soy sauce, separated

Instructions

Whisk eggs with 2 teaspoons sesame oil and a pinch of salt.

Heat a large wok over high heat. Add the bacon and cook, stirring until crisp, 2-3 minutes. Remove the bacon and bacon fat from the wok. Drain the bacon on paper towels and reserve all the fat.

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 strips.

Pour the remaining 2 tablespoons of bacon fat into the wok along with the garlic, the white parts of the scallions the and ginger and cook until fragrant, about 1 minute. Add the cabbage and stir-fry, cooking until tender, about 2 minutes. Add the rice, cilantro stems, 1/2 tsp. soy sauce and the sugar and cook, breaking up the rice with your spatula, until the rice is warmed through, about 2 minutes.

Make a well in the center of the rice and add the remaining egg. Cook the egg mixture, 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 leaves, and half the scallion greens. Transfer to a platter and garnish with reserved bacon, the strips of egg, the remaining scallion greens, and some cilantro leaves.

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