Got Bacon & Cabbage? Try This 15-Minute Fried Rice That Will Change Your LIFE!

By Aaron and Claire · 15 min

Ingredients

Instructions

1. Cook 2 cups (400g) jasmine rice if you have no leftover rice: wash it two or three times, drain well, add the same amount of water (or slightly less), and cook in a rice cooker. Spread it on a tray to cool completely.
2. Cut the bacon and cabbage into bite-sized pieces. Thinly slice the green onions, keeping whites and greens apart. Finely chop the garlic.
3. Boil the frozen peas and carrots for 1 to 2 minutes, or microwave them with a little water, then drain thoroughly.
4. Beat the eggs with a pinch of salt. Add more eggs for a higher-protein version.
5. Mix all the sauce ingredients in a small container.
6. Heat 1 tablespoon oil in a large wok or pan over medium-high heat. Add the bacon and cook for 2 minutes, until it starts to brown.
7. Add the garlic and green onion whites and sauté for 1 minute until fragrant. Add the cabbage and stir-fry for 1 minute until it starts to soften. Set everything aside.
8. In the same wok, heat 2 tablespoons oil over high heat. Pour in the beaten eggs and cook 30 seconds until the bottom is lightly browned. Flip and cook the other side 30 seconds.
9. Push the eggs aside, add 1 tablespoon oil to the empty space, then add the cooled rice. Move the eggs on top, break them up, and stir-fry 2 minutes until evenly mixed.
10. Return the cabbage and bacon to the wok, add the peas and carrots, and stir-fry 1 minute.
11. Pour the sauce around the edge of the wok and let it sit 20 seconds to caramelize. Stir-fry everything together for 2 minutes until every grain is coated.
12. Taste and add more salt if needed. Turn off the heat, then stir in the green onion greens and the sesame oil.

Summarized from Aaron and Claire's video. Watch it for the details.

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