Bacon-and-Egg Rice

Ingredients for Bacon-and-Egg Rice

• 475ml long-grain white rice

• 600ml water

• 8 bacon slices, cut crosswise into 1/2-inch strips

• 6 large eggs

• 1 1/2 teaspoons salt

• 1/2 teaspoons black pepper

• 1 medium onion, finely chopped

• 1 tablespoon vegetable oil

• 120ml chopped spring onions

• 1 teaspoon Asian sesame oil

How to make Bacon-and-Egg Rice

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. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.

Whisk together eggs, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a medium bowl.

Return 3 tablespoons fat to skillet and sauté 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 centre of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoons pepper and cook, stirring, 2 minutes. Add bacon, spring onions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.