Bacon Fried Rice with Avocado and Fried Eggs

Every day I come across recipes that pique my interest. Most of the time the recipes are good, sometimes even really good (those usually end up on here). I love trying out new things and new meals and rarely make the same things more than twice. I have access to multiple foodie magazines, my favorite food blogs, and a plethora of pretty awesome cookbooks, so you can see how I am surrounded by inspiration.  Every now and then a recipe comes along where the culinary stars seem to align and my taste buds do a happy dance. This recipe was one of those. Yes, the Food + Wine picture looked good, and it sounded tasty to me, but eating it was a different story. When I have my first bite of something I find to be truly delicious, I kind of slump in my chair, am silent for a moment, and then usually give David the “Holy Crap This Is Amazing” stare.  This fried rice is the most recent meal I’ve had that made it onto the “we must make this every month for the rest of our lives” list. I’m loving the one-bowl meal movement and this is the best one I’ve made so far. A few tips-this is one recipe I wouldn’t substitute anything. Get some oyster sauce, and don’t skip any steps. 1 or 2 day old rice is perfect, and make sure to get nice, thick bacon from the meat counter, not the nitrate-loaded, long shelf life, packaged stuff. Good bacon is like good dark chocolate. Once you’ve tasted the quality, you can’t go back to the cheap stuff. The oyster, soy, and sriracha sauce combo for the rice is so good, I’ve been using that as a base for my veggie stir fry as well. If you’re a vegetarian, skipping the bacon won’t be a big deal, since it’s technically just a garnish. The stir fry will still be delicious without it. Ok, I think I’ve sung the praises of this stir fry long enough. Happy Tuesday!

slightly adapted from: Food + Wine
serves: 6

one 10 ounce bag of curly spinach, thick stems discarded
2 teaspoons sesame seeds, toasted (I used black seeds)
1 teaspoon toasted sesame oil
kosher salt + black pepper
12 thick slices of bacon
canola oil, for frying
2 large shallots, thinly sliced crosswise
4 cups (cold) cooked medium-grain white rice
4 cups (cold) cooked medium-grain brown rice
3 tablespoons oyster sauce
3 tablespoons soy sauce or tamari (which is gluten free)
2 tablespoons Sriracha
4 tablespoons unsalted butter
1 small yellow onion, halved and thinly sliced
1 medium celery rib, sliced
4 scallions, thinly sliced
6 large eggs
1-2 avocados, peeled pitted and sliced
pickled jalapeno, for serving

In a large saucepan of salted boilig water, blanch the spinach until wilted, 1 to 2 minutes. Drain well and let cool slightly, then squeeze dry. In a medium bowl, toss the spinach with the toasted sesame seeds and sesame oil. Season with salt.

In a very large skillet cook the bacon over moderately high heat, turning, until crisp (alternatively, you can bake the bacon at 400 F on a oven safe rack set in a rimmed baking sheet. Bake until crisp). Transfer bacon to a paper towel-lined plate to drain. Pour off the fat from the skillet and heat 1/4 inch of canola oil. Add the shallots and cook over moderate heat, stirring, until golden and crisp. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.

In a bowl, toss the white and brown rices with the oyster sauce, soy sauce and Sriracha until well coated. In a wok or the wiped-out very large skillet, melt the butter. Add the onion and celery and cook over moderate heat until just starting to soften, about 2 minutes. Add the rice and stir-fry over high heat until hot, about 5 minutes. Stir in half of the scallions and season with salt and pepper; keep warm.

Heat a large nonstick skillet and brush with oil or butter. Crack half of the eggs into the skillet and cook sunny side up, about 4 minutes. Transfer the eggs to a plate. Brush the skillet with oil or butter and fry the remaining 3 eggs.

Spoon the fried rice into shallow bowls and top with the spinach, avocado, bacon, fried shallots, fried eggs and the remaining scallions. Garnish with pickled jalapeno and a drizzle of sriracha, if desired.

Wine pairing: Zesty, white-peach-scented Albariño ; 2014 Santiago Ruiz

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