Bacon Fried Rice

If there's one thing that I can consistently throw together on a whim, it's fried rice.  If I'm hungry, not feeling particularly inspired by Seamless, and don't have much of anything else in my pantry you know I'll be eating some variation of fried rice.  I always have eggs, rice, garlic, and frozen vegetable in my kitchen, so putting this dish together requires very little effort. Last weekend, I was in the middle of preparing Christian's favorite -- bacon, eggs, and rice -- for breakfast and ended up making this: bacon fried rice with an egg on top.  A welcomed addition to the brunch menu and something that I'm going to be making a lot of.  If you're a big rice and bacon fan (who isn't), then definitely try this out.

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Bacon Fried Rice makes 4 servings

2 cups of cooked white jasmine rice, or similar (day-old rice works best)

1/2 a pack of thick-cut bacon

4 eggs

4-6 cloves of garlic, minced

Salt and pepper to taste

Scallions, optional

Preheat oven to 350. Place bacon evenly on a baking sheet, then cook in the oven for 10 minutes. You don't want the bacon to be overcooked, and it will continue to cook when you transfer it to the skillet. Slice bacon to 1/2-inch pieces.

Heat extra-large non-stick skillet or wok on medium-high. Transfer bacon slices to the skillet and toss for 1 minute or until bacon is crisp. Add garlic and cook until fragrant. Lastly, add cooked rice and continually toss until rice is lightly crispy on the bottom.

In a separate non-stick pan, fry 4 eggs separate.

Serve each bowl of bacon fried rice topped with a fried egg and a dash of salt and pepper.