Carbonara Fried Rice

Ingredienser

2 eggs, beaten to blend

1/2 cup shredded Parmesan cheese plus extra for garnish

1/4 cup fresh chopped parsley

4 strips of bacon, chopped

½ cup rice wine

2 cups cooked rice

2 tablespoons butter

2 scallions, chopped

Salt and pepper to taste

Vejledning

Put the eggs in a bowl with ½ cup parmesan cheese, and most of the parsley.  Whisk it all up together and set aside.

Meanwhile, cook the bacon in a large deep skillet until crispy.  Scoop out with a slotted spoon and drain on paper towels, leaving the drippings in the skillet.

Pour in the wine and cook over medium high heat for a couple of minutes, scraping all the delightful stuck-on bits of bacon off the bottom of the pan.

Add the cooked rice to the skillet with the bacon drippings and stir for a few minutes until it is hot.

Add the butter, the egg mixture and the bacon and toss to coat – the heat of the rice is going to cook that egg mixture just the right amount.

Add the scallions and toss.  Season to taste with salt and pepper.

Divide among bowls, garnish with Parmesan and the rest of the parsley and serve!