Ingredients
Equipment
Method
Prep everything first.
- Mince shallot and garlic, cut bacon into small pieces, and have all ingredients ready next to the stove before you start. Fried rice moves fast.
Cook the bacon.
- Add bacon pieces to a cold wok or large skillet. Turn heat to medium-high and cook until crispy. Remove bacon and set aside. Drain excess fat, leaving about 1 tablespoon in the pan.5 strips thick-cut bacon
Saute aromatics.
- Add shallot and garlic to the bacon fat and cook for 1 minute until fragrant.1 shallot, 3 cloves garlic
Fry the rice.
- Add cold day old rice. Cook for 2 minutes, breaking up any clumps and letting the rice toast slightly in the fat.3 cups day old jasmine rice
Add sauces and butter.
- Add soy sauce, oyster sauce, and cold butter. Toss everything together until the butter melts and the rice is glossy and well coated.1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon cold butter
Scramble the eggs.
- Make a well in the centre of the rice. Add eggs and let them sit for 1 minute before scrambling. Once just set, mix into the rice.2 eggs
Add vegetables and bacon.
- Add frozen vegetables and cook for 2 minutes. Add the crispy bacon back in and toss everything together.1 cup frozen vegetables, ½ teaspoon salt, ½ teaspoon white pepper
Finish with sesame oil.
- Remove from heat, drizzle sesame oil over the top, and toss. Serve immediately.1 tablespoon sesame oil
Notes
- Add cold butter at the end.
- Use day old rice