Fried Rice with Peas, Corn and Bacon

配料

4 large eggs

Kosher salt and ground black pepper

2 tablespoons grapeseed OR other neutral oil, divided

6 ounces (about 6 slices) bacon, chopped

1 medium yellow onion, finely chopped

4 cups cooked and chilled white rice

3 tablespoons oyster sauce

1 tablespoon unseasoned rice vinegar

½ cup frozen peas, not thawed

½ cup frozen corn kernels, not thawed

Optional garnish: Sliced scallions OR chili oil OR lemon or lime wedges OR toasted sesame seeds OR a combination

步骤

In a small bowl, whisk together the eggs and ¼ teaspoon salt. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the eggs and cook, stirring, until set into small curds, 1 to 2 minutes. Transfer to a plate and set aside. Wipe out the pan.

In the same skillet over medium, cook the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer to the plate with the eggs. Pour off and discard all but 1 tablespoon bacon fat.

Set the skillet over medium, add the remaining 1 tablespoon oil and the onion; cook, stirring occasionally, until the onion is softened, 2 to 3 minutes. Stir in the rice, breaking up any clumps. Distribute in an even layer and cook without stirring until beginning to brown on the bottom, about 4 minutes.

Add the oyster sauce and vinegar; cook, stirring, until well combined, 1 to 2 minutes. Add the peas, corn, bacon and eggs. Stir to combine, breaking up any large clumps of egg. Distribute in an even layer and cook without stirring until the vegetables are heated through and the mixture begins to brown on the bottom, 3 to 4 minutes. Taste and season with salt and pepper.

备注

This simple, freezer-friendly fried rice is studded with corn and peas that can be added in their frozen state (no need to thaw them first, though there’s no harm in doing so). Bacon and oyster sauce ratchet up the flavors, adding layers of smokiness, sweetness and umami. Fried rice is always best made with cooked rice that has been fully chilled (freshly cooked rice yields a soggy, gummy texture). Regular long-grain, jasmine or Japanese-style short-grain rice are best.