Bacon and Egg Fried Rice

Name: Bacon and Egg Fried Rice
Ingredients: 2 tablespoons canola oil; 6 strips of bacon, chopped (3/4 cup); 4 cups chopped mixed vegetables, such as onions, broccoli, carrots, bell peppers and snap peas; Salt; Freshly ground pepper; One 1-inch piece of fresh ginger, peeled and julienned (1 tablespoon); 3 garlic cloves, very thinly sliced; 6 cups cooked white rice; 1 tablespoon tamari or soy sauce; 4 large eggs; Hot sauce, for serving

11 ingredients

13 steps

Ingredients

2 tablespoons canola oil
6 strips of bacon, chopped (3/4 cup)
4 cups chopped mixed vegetables, such as onions, broccoli, carrots, bell peppers and snap peas
Salt
Freshly ground pepper
One 1-inch piece of fresh ginger, peeled and julienned (1 tablespoon)
3 garlic cloves, very thinly sliced
6 cups cooked white rice
1 tablespoon tamari or soy sauce
4 large eggs
Hot sauce, for serving

Directions

1

Preheat the oven to 400.
2

In a large nonstick ovenproof skillet or wok, heat 1 tablespoon of the oil over moderately high heat.
3

Add the bacon and cook, stirring, until browned and crisp, about 6 minutes.
4

With a slotted spoon, transfer to paper towels to drain.
5

Add the remaining 1 tablespoon of oil to the skillet.
6

Add the vegetables, season with salt and pepper and stir-fry over moderately high heat until crisp-tender, 3 to 5 minutes.
7

Add the ginger and garlic and stir-fry for 2 minutes.
8

Add the rice and stir-fry until heated through, about 2 minutes.
9

Stir in the bacon and tamari and season with salt and pepper.
10

Using the back of a spoon, make 4 nests in the rice.
11

Crack an egg into each nest.
12

Transfer the skillet to the oven and bake for 5 minutes, until the egg whites are just set and the yolks are runny.
13

Serve the fried rice at once, with hot sauce.