Christmas vacations are finally over and its time to get back to work. Mornings spent on my laptop, afternoons at the dance studio. Long days require energy and much motivation, both of which I too often lack, yet I’ve found the perfect remedy. There are few better things to wake up to than the smell of bacon frying away early in the morning. Yes, bacon splatters and makes a mess, and yes, its fatty and unhealthy, but whatever. All of your January diet/exercise resolutions can wait one more day. Veggie fried rice with bacon and bacon fat, covered in a sunny-side up, oozing egg is totally worth making an egg-ception :)
Breakfast Fried Rice
Main Course, Side Dish
1cupquartered button mushroom
4cupscold cooked white rice (1-2 days old)
2scallions, chopped into 1" pieces
Heat the oil in a wok or large pan over medium heat. Add the bacon to the wok and allow it to render down until crispy and crunchy. Remove from the wok with a slotted spoon and set aside. Remove most of the rendered fat from the wok and set aside, only leaving about 1-2 tablespoons in the pan.
Add the mushrooms and diced onion to the fat and stir-fry for about 2-3 minutes, or until onion is translucent. Add the frozen peas, ginger and garlic and continue to stir-fry until fragrant, or about 1 minute.
Add the rice to your wok, breaking up any chunks with your spoon or spatula. Add the sugar, soy sauce and black pepper to the rice and stir-fry until the rice is a uniform color. Add in scallions, bacon and 1 tsp of bacon fat to the rice and stir. Remove rice from the heat.
In a separate pan, fry eggs sunny-side up in a bit of the bacon fat. Serve the eggs over the fried rice.