Categories: Breakfast
Ingredients
- 1 tbsp. vegetable oil
- 3 eggs, lightly beaten
- 6 slices bacon
- 1 cup chopped yellow onion
- 1/2 cup chopped green onion
- 4 cups cooked white rice, chilled
- 1 cup frozen peas and carrots
- 2 tbsp. soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh pea shoots, for garnish
Directions
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Heat oil in a large skillet over medium heat. Add eggs, tilting skillet to make an even layer. Cook, covered, until just set, about 2 minutes. Slide eggs onto a plate and cut into 1-inch squares.
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Add bacon to skillet; cook until crisp. Transfer bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon into bite-size pieces.
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Add yellow and green onions to skillet; cook over medium heat until tender, about 5 minutes. Add rice and press into an even layer. Increase heat to medium-high; cook, without stirring, until lightly browned, about 5 minutes. Add egg pieces, bacon, peas and carrots, and soy sauce. Stir gently to mix. Heat through. Sprinkle with salt and pepper. Garnish with pea shoots.