Eggs And Bacon With Spicy Fried Rice Recipe

Apr 21, 2013 10:01 am

A flavorful brunch dish that really packs a punch

This fried rice from Danny Meyer's The Modern adds flavor to the typical bacon and eggs brunch.
This fried rice from Danny Meyer's The Modern adds flavor to the typical bacon and eggs brunch.

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.

Reprinted with permission from Family Table

Servings: 4


4 slices thick-cut bacon, cut crosswise into 1/2-inch-wide pieces
2 cups store-bought cabbage kimchi, preferably red Napa, chopped; reserve some of the liquid from the jar (optional)
1 cup thinly sliced scallions
2 cups short-grain rice, cooked according to package instructions and cooled (about 5 cups)
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 tablespoon sesame seeds
1 cup frozen peas (not thawed)
6 large eggs, fried, scrambled, or poached and still warm
Kosher salt and freshly ground black pepper
  1. 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.
  2. 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.
  3. Add the scallions to the skillet and cook for 3 minutes, or until wilted. Remove and set aside.
  4. 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.
  5. 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:

Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
40 minutes
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