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1 tablespoon soy sauce<\/p>\nBacon Fried Rice<\/p>\n
1 tablespoon soy sauce<\/p>\n
1 tablespoon rice vinegar<\/p>\n
2 teaspoons sriracha or gochujang chili bean paste<\/p>\n
2 teaspoons toasted sesame oil<\/p>\n
2 slices bacon, minced<\/p>\n
\u00bd cup thinly sliced white or yellow onion<\/p>\n
3 cloves garlic, minced<\/p>\n
\u00bd teaspoon five-spice powder<\/p>\n
1 medium carrot, diced<\/p>\n
1 cup snap or snow peas<\/p>\n
1 cup canned corn, drained<\/p>\n
2 cups chopped spinach or mustard greens<\/p>\n
2 large eggs, beaten<\/p>\n
4 cups cold cooked rice<\/p>\n
<\/p>\n
In a small bowl, combine the soy sauce, vinegar, sriracha, and oil; set aside. In a wok or large skillet set over medium-high heat, cook the bacon until it’s crisp and the fat has rendered out, 1 to 2 minutes. Using the fat as the cooking oil, stir in the onion, garlic, and five-spice powder; stir-fry until the onion is translucent, about 2 minutes. Stir in the carrot and cook until it is brightly colored and just beginning to soften, about 3 minutes. Add the peas, corn, and spinach and stir-fry for about 30 seconds, until the greens are wilted. Add the eggs, stirring quickly to scramble them with the vegetables, then add the rice, breaking up any clumps with a spatula. Stir until the rice is heated through, 1 minute or less. Stir in the sauce and remove from the heat. Serve hot. Leftovers will keep in the fridge for 5 days or in the freezer for up to 3 months.<\/p>\n
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Bacon Fried Rice 1 tablespoon soy sauce 1 tablespoon rice vinegar 2 teaspoons sriracha or gochujang chili bean paste 2 teaspoons toasted sesame oil 2 slices bacon, minced \u00bd cup thinly sliced white or yellow onion 3 cloves garlic, minced \u00bd teaspoon five-spice powder 1 medium carrot, diced 1 cup snap or snow peas 1 cup canned corn, drained 2 cups chopped spinach or mustard greens 2 large eggs, beaten 4 cups cold cooked rice In a small bowl,…<\/p>\n