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Bacon-and-Egg Rice

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Bacon-and-Egg Rice

Bacon-and-Egg Rice

amanda

Equipment

  • - Electric Rice Cooker (for perfectly steamed rice)

  • - Multi-Function Blender (useful for smoothies or sauces)

  • - Nonstick Frying Pan (essential for cooking eggs without sticking)

  • - Cheese Grater (grating cheeses to add extra flavor)

  • - Dutch Oven (even heat distribution, useful for braising meats or stewing vegetables)

  • - Food Processor (mixing ingredients or creating sauces)

  • - Silicone Baking Mat (versatile baking needs)

  • - Cutting Board (essential for keeping surfaces clean while handling ingredients)

  • - Meat Thermometer (ensuring bacon is cooked to a safe temperature)

  • - Rice Cooker with Steam Function (keeping rice warm without overcooking)

Ingredients

  • 2 cups long-grain white rice

  • 2 1/2 cups water

  • 8 bacon slices, cut crosswise into 1/2-inch strips

  • 6 large eggs

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1 medium onion, finely chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped scallions

  • 1 teaspoon Asian sesame oil

Instructions

1

Instruction 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

Instruction 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

Instruction 3

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

Instruction 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.
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