Eggs And Bacon With Spicy Fried Rice Recipe
A flavorful brunch dish that really packs a punch
A staff meal at one of Danny Meyer's Union Square Hospitality Group restaurants is a far cry from pasta and "leftover whatever." We're crazy about Family Table, a new cookbook we hope will popularize the trend of feeding staff well and reaping the benefits. First up, an any-time-of-day dish we're digging for brunch.
The strong, salty flavors of this one-skillet family meal from NYC's The Modern are spiked by kimchi, which adds a briny crunch. You can find jars of prepared kimchi in the international section of bigger markets.
- Cook the bacon in a large skillet over medium heat, stirring occasionally, until lightly golden and crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of the fat from the pan.
- Add the kimchi to the bacon fat remaining in the skillet and cook over medium heat for 1 to 2 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside.
- Add the scallions to the skillet and cook for 3 minutes, or until wilted. Remove and set aside.
- Wipe out the skillet. Add the rice and cook over high heat for 1 minute, stirring, to evaporate the excess moisture. Reduce the heat to medium-high, add the soy sauce, sesame oil, and sesame seeds, and cook, stirring, for 2 minutes. Add the frozen peas, kimchi, and scallions and cook, stirring, for 5 minutes, or until everything is warmed through. Remove from the heat and keep warm.
- Season the eggs with salt and pepper to taste. Spoon the rice onto individual plates and top with the eggs. Sprinkle with the bacon. If you would like a spicier dish, drizzle on some of the reserved kimchi liquid. Serve.
Try out one of these fried rice recipes on Food Republic: