- Yield: 2
- Prep Time: 15 minutes
- Cook Time: 1h 30 min
American Breakfast Fried Rice
Earlier this week it was super hot in the city and I was too lazy to cook dinner, so I pulled something (Doro Wat) from my freezer and just cooked some rice to go with. Unfortunately, I grossly underestimated the amount of rice I poured into the water, so I ended up with lots and lots of leftover rice. And what's a better way to use it up than making fried rice? It's easy to throw together, it's perfect for using up some veggies and leftover proteins and it's very tasty.
So this morning after the gym, I couldn't quite decide what I want for breakfast. I imagined something with a poached egg on top - because poached eggs!! While chasing some coffee I remembered the last bit of rice and thought "how about fried rice for breakfast". While riding the streetcar, the thought took a more concrete shape and I decided to make a fusion dish of a classic, all American breakfast and fried rice.
You have bacon, eggs, potatoes, onions, and maple syrup on one side, and rice, soy sauce, ginger, garlic, and cayenne on the other. bring them together and you won't believe how well this works. Trust me on this!
The process is a bit lengthy because bacon and potatoes need to be cooked slow over medium low heat for best results. But the result is worth it. Add some fresh fruit, and you are good to go for an action packed day.
- Bacon - 4 slices
- Yukon Gold Potato - 1 medium sized
- Eggs - 2, large
- White Onion - 1/2 medium
- Cooked Rice - 1 cup
- Scallions - 2
- Ginger - 1 tsp, grated
- Garlic - 1 tsp, grated
- Crushed Red Pepper Flakes - 1/4 tsp or more to taste
- Salt - To taste
- For the 'Sauce'
- Soy Sauce - 1 tsp
- Maple Syrup - 1 tbsp
- Thai Fish Sauce - 1/2 tsp
- Sesame Oil - 1/2 tsp
- Ketchup - 1 tsp
- Cut the bacon in pieces and cook slowly over medium low heat in a large nonstick pan until brown and crispy and most of the fat has rendered into the pan.
- Drain bacon on a paper towel and set aside
- Cut the potato into small cubes and cook them with some salt over medium low heat in the rendered bacon fat until golden and crispy. Don't rush this process.
- Drain potatoes on paper towel and set aside.
- Cook the diced onion in the bacon grease with some salt until they become slightly translucent and take on some color.
- Drain on paper towel and set aside.
- You should be left with about 1 - 2 tbsp of bacon grease in your pan after all this. Pour the fat into a heat proof dish, let the solids sink to the bottom and wipe the pan with a paper towel.
- Whisk the eggs thoroughly, add a little bit of fat into the pan. Add half of the eggs, spread into a thin layer. It will be cooked in an instant. Use two rubber spatulas to roll eggs up, set on cutting board and cut into ribbons.
- Repeat with remaining eggs.
- Whisk all the sauce ingredients together in a small dish and set aside.
- Put the pan back on high heat and add the bacon grease. You should have about 1 tbsp. If you have less, add a little bit vegetable oil to make up for that.
- Once the oil is very hot, add garlic, ginger, and red pepper flakes and cook for 30 seconds.
- Add the rice and fry until it is hot and has taken on some color.
- Pour the sauce over the rice and keep stiring and cooking until almost dry.
- Turn off the head and fold all the other ingredients (bacon, potatoes, eggs, and onions) into the rice.
- Serve with some chopped scallions and fruit on the side!