Lazy Girl's Guide To Cooking Dinner & Saying No To Takeout

Photo: Courtesy of Food52.
By The Spiced Life

The great thing about fried rice is that pretty much anything goes, which makes it a fabulous way to show off seasonal produce. It is especially delicious in the spring when farmers' markets are abundant with greens that you've probably never heard of, like komatsuna and garlic scapes. I like to serve the dish with an assortment of condiments, such as soy sauce, duck sauce, Thai sweet-hot garlic dipping sauce, and chili garlic sauce. 

Make sure all of your ingredients are prepped before starting, and you'll be amazed at what a breeze it is to throw together. The bacon and eggs cook slowly, but once they are done, this dish literally takes just minutes to prepare. 

This recipe calls for leftover rice. If you have to use fresh rice, cook it an hour in advance and spread it onto a cookie sheet,  place in the freezer for 20 minutes. 

Springtime Bacon and Egg Fried Rice
Serves 6

4 large eggs, whisked
Oil for coating
4 thick slices of bacon, diced
1 red onion, sliced into half moons
6 to 8 cloves garlic, minced
2 tbsp minced ginger
4 garlic scapes, cleaned and chopped
4 handfuls shiitake mushrooms, cleaned and stems removed and roughly chopped
6 cups cooked leftover rice
4 handfuls komatsuna leaves or spinach, stems removed and roughly chopped
10 oz fresh or frozen peas
2-3 tbsp Chinese soy sauce, plus more to taste (I prefer dark but light is more traditional)
2-3 handfuls snow pea pods or broccoli
1 tbsp sesame oil
1 tbsp honey

Related: Miso Black Cod

1. Begin by scrambling the whisked eggs in a large nonstick skillet or wok, lightly brushed with oil. Be careful not to overcook them. Remove the eggs and set aside in a bowl when just done.

2. Place the bacon in the skillet and cook over medium heat, tossing occasionally. When the bacon is browned, remove it with a slotted spoon and place in a separate bowl. Set aside. Discard all but 2 tablespoons of the bacon grease and return the skillet to the heat.

3. Turn the heat to high and add the onion. Cook for 2 minutes, stirring until it is wilted and slightly translucent. Add the garlic cloves, ginger, and scapes. Cook, tossing, for another 2 minutes. Add the mushrooms and cook for another minute.

4. Add the rice. If your pan is dry, add a drizzle of oil. Depending on your rice, you may need to vigorously break up the clumps while tossing it (I used a leftover sticky Japanese rice so it was quite clumpy). Toss and break the rice up for 1 to 2 minutes.

5. Add the komatsuna, fresh peas (unless you're using frozen peas), and soy sauce, then toss for another minute. Add the snow peas and frozen peas (if using) with the sesame oil and toss. Add the bacon and eggs back into the mixture and toss to distribute until everything is heated through. Add the honey, then taste for additional soy sauce.

6. Serve warm with your favorite Asian condiments.

Next: Spicy Pineapple Chicken Stir Fry

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