Bacon-And-Egg Rice
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
61
Spice
47
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
White Rice (long-grain)2.5 cups
Water6 large
Egg1.5 tsps
Salt1 tsp
Black Pepper1 medium
Onion (finely chopped)1 tbsp
Vegetable Oil1 cup
Scallions (chopped)Directions:
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
2
Remove from heat and let stand, covered, 5 minutes
3
Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula
4
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes
5
Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately
6
Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl
7
Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes
8
Add eggs and cook, stirring, until eggs are just set, about 1 minute
9
Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat
10
Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes
11
Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute
12
Serve immediately
13
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
14
Remove from heat and let stand, covered, 5 minutes
15
Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula
16
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes
17
Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately
18
Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl
19
Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes
20
Add eggs and cook, stirring, until eggs are just set, about 1 minute
21
Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat
22
Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes
23
Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute
24
Serve immediately