Breakfast Fried Rice (With Bacon & Chili Garlic Egg)

Ingredients

• 4 spring onions (about ½ cup, sliced)
• 120 - 150 g regular cut bacon (4 slices)
• 2 garlic cloves (minced)
• 1 tbsp brown sugar
• 1 tbsp crushed chili flakes (add more or less depending on preference)
• ¼ tsp sea salt
• 300 g cooked, day old rice (about 1 ½ - 2 cups, preferably jasmine rice)
• 2 tbsp soy sauce (more to taste)
• Water (amount will vary)
• 2 tsp sesame oil to drizzle
• Roasted peanuts to top
• 1 garlic clove (minced)
• 1 tsp crushed chili flakes
• Salt and pepper to taste
• 2 eggs

Steps

1. 1

   Slice the spring onions, and separate the white and light green parts from the green parts. You should get a generous ½ cup of sliced spring onions, but you can use less or more depending on preference.

2. 2

   Slice the bacon into strips.

3. 3

   Have all the ingredients prepped and ready to go.

4. 4

   Heat a non stick pan over medium - medium high heat. When the pan is hot, place the bacon in the pan and cook until the edges turn crispy. There should be at least 2 tbsp of bacon fat rendered from the strips. If there is too much fat, remove some so that you're left with only about 2 tbsp. If there isn’t enough, add enough vegetable oil (up to 1 ½ tbsp).

5. 5

   When the bacon turns crispy, add the garlic, white parts of the spring onions, brown sugar, salt and chili flakes.

6. 6

   Saute for about 1 minute (or less) to let the garlic soften, but not burn.

7. 7

   Add the rice and 2 tbsp of soy sauce, and stir to combine. Make sure to break up any rice lumps using a spatula.

8. 8

   Sprinkle about 2 tbsp of water or stock, to allow the seasoning to mix with the rice properly.

9. 9

   Stir fry the rice until the rice softens and mixes well with all the ingredients. Taste and add more soy sauce if needed. Add the green parts of the spring onions and toss to combine while the rice is hot.

10. 10

    Divide the rice into two bowls (2 generous portions) and drizzle 1 tsp of sesame oil over each of the hot rice in the bowls.

11. 11

    Top with the fried eggs and roasted peanuts. Optional - add some chili paste. Serve.

12. 12

    Heat a small non stick pan over medium high heat. Add a generous amount of oil (vegetable, canola or peanut oil) and add the garlic. When the oil heats up (before the garlic burns), add the chili flakes and crack the eggs into the pan (keeping them separated from each other).

13. 13

    Spoon the hot garlic chili oil over the whites of the eggs until the whites are set and you get crispy edges on the cooked eggs.

14. 14

    Sprinkle salt over the eggs. Transfer the eggs to the rice bowls with a spatula. Serve immediately.