Chinese food and breakfast come together for this Bacon & Egg fried rice, and it’s perfection–and it’s a totally valid excuse to eat fried rice for breakfast!
Dump the rice into a fine mesh sieve and rinse under cold water until the water runs completely clear. Toss the rice around periodically to make sure every grain is rinsed of its starch.
Combine the rice with the water in a 10 inch frying pan. Bring to a boil over medium heat, reduce the heat to the lowest flame on the lowest burner, cover, and steam for 12 – 15 minutes without peaking.
Remove the lid, fluff gently with a fork, and allow it to cool before retiring to the fridge. This needs to be completely cold before frying, otherwise the rice turns gloopy.
Snip the bacon into medium-sized chunks straight into a wok. Put it over medium-high heat, and let it cook tossing it around occasionally to make sure it cooks evenly. After a few minutes turn the heat down and continue tossing to help render out the fat. Once it’s all cooked and crisped, remove the bacon from the wok with a slotted spoon to a paper towel-lined plate.
Remove all but about 1 – 1 ½ tablespoons bacon fat from the pan, but DO NOT discard it.
Beat the eggs to combine in a separate bowl and add to the hot wok, cooking fast and hot. You want to cook them about 75% of the way through and no more. Remove them to a separate plate.
Get the wok hot again, and add another 2 tablespoons or so of the reserve bacon fat. Let it get hot before dumping in the rice, tossing to slick them in the bacon fat and toast them a little.
Pour in the soy sauce, toss, add in the eggs, toss, bacon, toss. Shut off the heat, fold in the green onions and serve immediately.