Carbonara Fried Rice

The rich flavor of a carbonara combined with the crispy, crunchy texture of fried rice. Need we say more?
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

5 ounces pancetta, cut into 1/4-by-1-inch pieces

4 cups cooked long-grain rice

Kosher salt and freshly ground black pepper

1 cup frozen peas

2 scallions, thinly sliced

1 cup freshly grated Parmesan

4 large egg yolks

Directions

  1. Add the pancetta to a large nonstick skillet and place over medium-low heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is very crisp, about 10 minutes. Use a slotted spoon to remove the pancetta to a plate; set aside.
  2. Add the rice to the skillet and spread into an even layer with a spatula; break up any large chunks. Sprinkle 1 teaspoon salt evenly over the top, then add a couple turns of pepper. Sprinkle the peas on top of the rice and let sit until the rice begins to brown and crisp on the bottom, about 3 minutes. Mix together with the spatula and continue to cook, stirring occasionally, until the rice is crisp and most of the moisture has cooked out, 8 to 10 minutes more.  
  3. Add the pancetta back to the skillet along with the scallions. Cook, stirring, for 1 minute more. Taste, adding more salt and pepper if needed. 
  4. Divide the rice among 4 bowls and top each with 1/4 cup Parmesan. Make a divot in the center of each serving of rice and slide 1 egg yolk into each divot. Top with more pepper if desired. To eat, stir the egg yolks into the hot rice mixture.