Breakfast Fried Rice

Ingredients

Instructions

1. 1

   COOK THE BACON: Heat a large wok or 12-inch skillet over medium-high heat. Add the chopped bacon and cook for 5-6 minutes, stirring occasionally, until crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the bacon fat in the pan - this adds flavor to everything that follows.

2. 2

   SCRAMBLE THE EGGS: Crack the eggs into a small bowl and beat lightly with a fork. Pour into the hot bacon fat. Let sit for 10 seconds until the bottom starts to set, then use a spatula to scramble into large, soft curds - about 1 minute. The eggs should still be slightly soft as they'll cook more later. Transfer to a plate and set aside.

3. 3

   FLAVOR THE OIL: Add the sesame oil to the same pan. Add the minced garlic and stir-fry for 20-30 seconds until fragrant but not browned - garlic burns quickly so keep it moving.

4. 4

   FRY THE RICE: Increase heat to high. Add the cold rice and spread it into an even layer. Let it sit undisturbed for 30 seconds to develop some crispy bits, then toss and stir-fry vigorously for 3-4 minutes. Break up any clumps with your spatula. The rice should become slightly dry and some grains will turn golden. Day-old cold rice works best as fresh rice is too moist and will turn mushy.

5. 5

   COMBINE EVERYTHING: Drizzle the gluten-free tamari over the rice and toss to distribute. Add back the crispy bacon, scrambled eggs, and most of the sliced green onions (reserve about 2 tablespoons for garnish). Toss everything together for another 30 seconds to heat through.

6. 6

   SERVE: Transfer to serving plates or bowls. Scatter the reserved green onions over the top. Serve immediately while hot and crispy. Optional: top with a fried egg for an extra-indulgent breakfast.