Garlicky Egg Fried Rice With Bacon

• 분량: 2

재료

3 cups cooked rice (see page 115), preferably day-old or cooled down

2 large eggs

2 slices bacon (2 ounces total), cut into 1-inch pieces

1 tablespoon neutral oil, such as canola or grapeseed

4 garlic cloves, finely chopped

3 scallions, thinly sliced

1 tablespoon plus 1 teaspoon soy sauce, plus more to taste

2 tablespoons unsalted butter

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper

방향

In a large bowl, combine the rice and eggs. Using a rice paddle or spatula, mix well and set aside. Line a plate with paper towels. Place the bacon in a cold large nonstick skillet. Turn on the heat to medium and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain.

To the same skillet, add the oil, if needed. You want at least 1 tablespoon oil or bacon fat in the skillet. Set the skillet over medium heat, add the garlic, and cook until fragrant but not browned, about 2 minutes. Increase the heat to high and add the egg-rice mixture. Cook, stirring frequently with a wooden spatula, until the rice grains are separated and the eggs start to set, about 5 minutes. Add two-thirds of the scallions and cook, stirring, for 3 minutes. (Reserve the remaining sliced scallions for garnish.) Add the soy sauce and butter. Cook, stirring, until the butter is completely melted, about 3 minutes. Add the bacon and stir to combine. Add the salt and season with pepper to taste. Taste and season with more soy sauce or salt, as needed.

Divide the rice between two bowls, garnish with the reserved sliced scallions, and serve immediately.