BEC Fried Rice
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 331
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 115
- Sodium
- 332
- Total: 1 hr 5 min
- Active: 45 min
Ingredients
1 1/2 cups (360 grams) short-grain rice
Kosher salt
8 ounces (226 grams) thick-sliced bacon (about 4 slices)
4 large eggs
1 medium yellow onion (170 grams), chopped
4 scallions, chopped, white and green parts separated
1 tablespoon grated fresh ginger
3 cloves garlic, chopped
1 cup (120 grams) frozen peas, thawed
1 cup (104 grams) grated yellow Cheddar
Sriracha, for drizzling
Directions
- Put the rice in a fine-mesh strainer and rinse well until the water runs clear of starches. Set aside.
- In a medium saucepan over medium-high heat, add 3 cups of water and season with 1 teaspoon salt. Bring to a boil. Add the rinsed rice, then reduce the heat to a simmer. Cover the pan and cook for 15 minutes. Remove from the heat. Do not remove the lid; allow the rice to continue to steam for 10 minutes. Remove the lid, fluff the rice with a fork and cool completely. (Alternatively, you can spread the rice out onto a parchment-lined baking sheet to cool quickly.)
- Arrange an oven rack in the upper third position. Preheat the oven to 475 degrees F.
- To cook the bacon: In a large, oven-safe, nonstick skillet, add the bacon. Heat the pan over medium heat and cook, stirring occasionally, until crisped, 5 to 7 minutes. Remove the bacon to a wire rack (or paper towel-lined plate). Pour most of the bacon fat into a small heat-safe bowl and reserve, leaving only a thin layer of fat in the pan to cook the eggs. Once the bacon has cooled, transfer to a cutting board and coarsely chop.
- In a medium mixing bowl, beat the eggs. Return the pan to medium-high heat. Pour in the beaten eggs and stir to scramble until just cooked, about 2 minutes. Transfer to a plate or cutting board. Season with salt and chop into bite-sized pieces.
- Into the hot pan, still over medium-high heat, add a drizzle of reserved bacon fat. Add the onion and scallion whites and cook until softened, 4 to 5 minutes. Add the ginger and garlic. Cook until sizzling and fragrant, about 1 minute. Add the rice, peas, bacon and eggs. Fold together until combined, allowing the rice to heat throughout. Taste and season with additional salt, as desired. Spread in an even layer and cook to crisp up the bottom, about 5 minutes.
- Sprinkle with the Cheddar. Transfer to the oven and bake until the cheese is melted and bubbling, 3 to 5 minutes. Allow to cool slightly before serving. Garnish with the remaining scallion greens and a drizzle of sriracha. Leftover rice will keep for a day or two in the refrigerator.