Bacon-and-Egg Rice

From the kitchen of Carly

Crispy bacon meets fluffy rice in this straightforward fried rice. Eggs scramble through the grains while scallions and sesame oil finish the plate. It's the kind of dish that feels fancy but comes together in under thirty minutes, no fuss required.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups long-grain white rice
  • 12 1/2 cups water
  • 18 bacon slices, cut crosswise into 1/2-inch strips
  • 16 large eggs
  • 11 1/2 teaspoons salt
  • 11/2 teaspoon black pepper
  • 11 medium onion, finely chopped
  • 11 tablespoon vegetable oil
  • 11/2 cup chopped scallions
  • 11 teaspoon Asian sesame oil

Instructions

  1. Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.

  2. Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.

  3. Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.

  4. Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.