Bac Nguyen: Bacon & Egg Fried Rice: 10/2/12

Bacon & Egg Fried Rice (serves 2)

• 4 slices thick-cut bacon, coarsely chopped (approx 1.5 cups chopped)
• 2 eggs
• 4 cups steamed white rice, fully cooked and cooled
• 1 cup broccoli, blanched
• 1/2 cup carrot, matchstick slices
• 2 tbsp onion, diced
• 1 tsp fresh garlic, minced
• 1 cup bean sprouts
• 1 tsp granulated garlic
• 2 tbsp chopped scallions
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 tsp Maggi brand seasoning
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp cayenne pepper (optional)

1. Sautee bacon on medium-low heat until it starts to become crispy, stirring occasionally (approx 5 minutes).
2. Add broccoli, carrot, onion and fresh garlic and sautee on medium high heat 2-3 minutes.
3. Reduce heat to medium, add rice and sautee 2-3 minutes.
4. Add bean sprouts, granulated garlic, sugar, black pepper, Maggi seasoning, soy sauce, sesame oil and cayenne pepper (optional) and sautee 2-3 minutes.
5. Increase heat to medium high, and add egg and sautee 1-2 minutes.
6. Place in large bowl and top with scallions.

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