Bacon & Egg Fried Rice 培根雞蛋炒飯

🧂 Ingredients

• 1 lb Cooked short grain rice, day old

  Approximately 1½  rice cooker cups of uncooked rice will give you 1 lb of cooked rice
• 3 Large eggs
• 4 strips Bacon

  (100g), cut in small pieces
• 2 stalks Green onions
• 200 g Taiwanese Bok Choy

  Vegetables should amount to a little less than half the weight of the rice. You can use any vegetable except the ones with high water content, for example spinach, mushrooms, tomatoes, cucumbers…are not recommended
• ½ tsp Salt
• 2 tsp Light soy sauce
• 1 tsp Dark soy sauce
• 3 tbsp Oil

Instructions

• 1 Beat eggs in a bowl, cut bacon into small pieces and set both aside
• 2 Break up and loosen day-old rice and set aside
• 3 Wash and dry vegetables. Slice horizontally into ½ cm wide shreds and set aside
  Vegetables should be as dry as possible to prevent excessive moisture when
  cooking which will cause rice to stick together
• 4 Heat pan on medium-high heat. Add oil
• 5 Pour eggs into pan and stir constantly with a spatula until egg breaks into
  small pieces (should take 30 seconds)
• 6 Turn heat up to high, add bacon and stir constantly until most of the moisture
  evaporates so there will be less bubbles (should take a minute). If at any time,
  you feel the heat is too high, turn it down to medium-high
• 7 Add green onions and rice, stir constantly until everything is mixed together
• 8 Sprinkle ½ tsp salt onto the rice, stir constantly
• 9 Move rice to the side of the pan, creating a hole in the middle for the
  vegetable
• 10 Add vegetables in the middle of the pan and leave it alone for 20 seconds to
  allow the pan to resume heat level and then stir the vegetables in the centre.
  After 10 seconds, stir and mix everything together
• 11 When all the contents are fairly mixed, add 2 tsp light soy and 1 tsp dark soy
  and stir again for 20-30 seconds
• 12 Remove from heat and serve

Nutrition Info