Categories: Asian
Ingredients
- 1 teaspoon toasted sesame oil
- 3 slices thick-cut bacon, thinly sliced
- 1/2 teaspoon sugar
- 1 tablespoon low-sodium soy sauce
- 6 large eggs
- Kosher salt
- 1/2 pint grape tomatoes, halved
- 1 tablespoon minced peeled ginger
- 6 ounces snow peas, trimmed and halved
- 1 orange, yellow or red bell pepper, thinly sliced
- 1 bunch scallions, thinly sliced
- 4 cups cooked brown or white rice (thawed if frozen)
Directions
- Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
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Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.
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Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.