Riz sauté au bacon et aux œufs

Ingrédients

• 1 tablespoon Oyster Sauce
• 2 teaspoons Low Sodium Light Soy Sauce
• 2 teaspoons Shao Xing Rice Wine
• 1/2 teaspoons Toasted Sesame Oil
• 1/4-1/2 teaspoon Chili Oil (optional, note 1) – pure chili oil without sediment/flakes
• 7 ounces / 200 grams Lean Bacon Block (note 2) – diced into small cubes
• 1/4 medium / 50 grams Yellow Onion – chopped
• 1 stalk / 10 grams Spring Onion (Green Onions/Scallions) – finely chopped, white and light green parts separated from dark green parts
• 2 cloves / 16 grams Garlic – minced
• 1-6 / 3-18 grams fresh Red Chilies (optional – note 1*, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish) – finely chopped
• 2 Eggs – lightly beaten
• 1/8 teaspoon Sea Salt
• 2 teaspoons Peanut Oil (or any other neutral cooking oil with a high smoke point), divided
• 1.5 cups / 240 grams cooked Thai Jasmine Brown Rice, day-old, chilled (100 grams / 3.5 ounces uncooked weight – note 3)
• 1 cup / 100 grams Frozen Mixed Vegetables (I used a bag with corn, peas and carrots)
• 1/8 teaspoon Sea Salt, to taste
• 1/4 teaspoon freshly cracked Black Pepper, to taste
• To Serve/Garnish: Reserved spring onion

Préparation

1. 1

   --- Prep: ---

2. 2

   Make the sauce: Mix together the oyster sauce, low sodium light soy sauce, Shao Xing rice wine, sesame oil and chili oil (if using) in a small measuring cup or bowl until combined well.

3. 3

   Prepare the fresh ingredients: Chop the bacon block, yellow onion, spring onion, garlic, and fresh red chilies as indicated in the ‘ingredients’ section. Crack the eggs into a bowl and season with a pinch (⅛ teaspoon) of salt. Lightly beat using a fork.

4. 4

   --- Bacon and Egg Fried Rice: ---

5. 5

   Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok over medium-high heat. Then lower the heat to medium low and pour in the beaten eggs. Allow to set for 15-20 seconds, then use a rubber spatula and pull across the eggs to form large, soft curds of scrambled eggs. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Once 70% cooked but still slightly runny and uncooked, transfer back into the bowl you beat the eggs in and set aside.

6. 6

   Cook the bacon: Add the remaining teaspoon of peanut oil to the wok and heat over medium-high heat. Add the bacon and stir-fry until mostly cooked and starting to brown – about 1-2 minutes. (See note 1 if using regular bacon strips.)

7. 7

   Stir-fry the aromatics: Add the yellow onion and spring onion white and light green parts. Stir-fry for 30 seconds until the onion is translucent. Then add the garlic and chilies and stir-fry for 20-30 seconds until fragrant.

8. 8

   Add the veggies: Add the frozen mixed vegetables and stir-fry to combine until starting to soften – about 30-40 seconds.

9. 9

   Add the rice and seasonings: Add the cooked rice and season with salt and pepper. Stir-fry to combine.

10. 10

    Pour in the sauce: Add the sauce and stir-fry until every grain is evenly coated in the sauce – about 1 minute.

11. 11

    Scramble the eggs: Add the mostly cooked eggs back into the wok. Use your spatula to break into smaller pieces.

12. 12

    Toss through the spring onion: Toss through most of the spring onion dark green parts (reserve some for garnish). Switch off the heat.

13. 13

    Serve: Divide evenly into bowls or on plates. Garnish with the reserved chopped spring onion dark green parts and serve immediately.