Bacon-and-Egg Rice
A hearty and flavorful Asian-inspired rice dish combining crispy bacon, scrambled eggs, and aromatic seasonings. Perfect for a satisfying meal, this recipe transforms simple white rice into a delicious one-pan meal with the richness of bacon, eggs, and fresh scallions.
Ingredients
- •2 cups long-grain white rice
- •2½ cups water
- •8 slices bacon
- •6 large eggs
- •1½ teaspoons salt
- •½ teaspoon black pepper
- •1 medium onion
- •1 tablespoon vegetable oil
- •½ cup chopped scallions
- •1 teaspoon Asian sesame oil
Cooking Instructions
- 1.
Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
25 min
- 2.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
6 min
- 3.
Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
2 min
- 4.
Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.
9 min
