Breakfast foods rule at any time of the day. Fusing together breakfast and dinner is a double win. Bacon and eggs with fried rice playing the role of toast. But then again, why limit this to just breakfast?
Ingredients
· ¼ lb. hickory smoked bacon, large dice
· 1 small yellow onion, diced
· 1 T. garlic, minced
· 2 c white rice, cooked
· ¼ c soy sauce, low sodium
· 4 scallions, sliced
· 4 eggs
· 1 c. mozzarella or cheddar, shredded
· Salt and pepper
Method
1. Chop the bacon and place it in a cold wok or skillet and turn on the heat to medium. Cook the bacon until crisp, then drain, saving about 1 tablespoon of the bacon fat.
2. Return wok to heat with the bacon fat. Add the onion and garlic, cooking for about 3-4 minutes or until the onion is soft.
3. Add the rice and the soy sauce, stirring to mix. Cook the rice for about 5-7 minutes, stirring occasionally to prevent burning.
4. In a separate bowl, mix together the eggs, salt and pepper. When the rice is done, create a well down to the bottom of the pan and add the eggs. Scramble the eggs with chopsticks or a spatula until you get a soft scramble.
5. Mix the rice into the well with the eggs and add the cooked bacon and scallions. Stir until combined.
6. Turn off the heat. Sprinkle the shredded cheese over the rice and cover for about 3 minutes to melt the cheese.
7. Enjoy.
Variants
If you are worried about mixing everything together in a skillet, cook the eggs in a separate pan and add with the bacon and scallions. Sausage instead of bacon also works pretty well. Leftovers make a great breakfast the next morning if you are having this as a dinner.
