BACON AND EGG FRIED RICE (for six)
2 cups long grain rice, cooked, cooled to room temperature and refrigerated overnight (or 6 cups left-over cooked white rice)
8 bacon slices, cut crosswise into ½ inch strips
6 large eggs
1-½ teaspoons salt
½ teaspoon black pepper
1 medium onion, finely chopped
1 tablespoon vegetable oil
½ cup chopped scallions
1 teaspoon Asian sesame oil
- Cook bacon in a 12 inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
- Whisk together eggs, ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl.
- Return 3 tablespoons fat to the skillet and saute onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in the center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add 6 cups cooked, cold rice, remaining teaspoon salt and remaining ¼ teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.