Bacon Fried Rice

• Gluten free

• Meat

  • 200 g Bacon

• Produce

  • 3 Carrots, medium
  • 2 tbsp Cilantro
  • 2 tbsp Green onion
  • 1 Red onion, medium

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Sriracha
  • 1 Worcestershire sauce

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 1 Salt and pepper

Found on allergygirleats.com

Description

Ingredients

• 3 cups Cooked Rice (either brown or white)
• 200g Bacon - cut into 2 cm pieces
• 3 medium Carrots - diced
• 1 medium Red Onion - diced
• 2 eggs - beaten (optional)
• Salt and Pepper to taste
• 2 tbsp Cilantro - chopped
• 2 tbsp Green Onion (Scallion) - chopped (Optional)
• Sriracha
• Worcestershire sauce

Directions

• In a wok or large pot cook the bacon over medium-high heat, until your desired crispiness. Remove the bacon and roughly half the fat - you want to keep enough bacon fat to cover the bottom of your wok or pot.
• Add carrots to the hot bacon fat, continue to stir.
• If you want to add the fried egg: while the carrots are cooking add half of the remaining bacon fat to a small frying pan. When the fat is hot, add the eggs. Let the egg cook through; you dont need to flip or stir them. Once the eggs are cooked, remove from heat and cut into 2cm into 2cm pieces.
• When the carrots are half way cooked, starting to get soft, add the red onion and half of the remaingíng bacon fat. Cover everything with the fat and cook until the onions begin to turn translucent.
• Once the onions are cooked, add the rice, bacon, and egg. Add salt and pepper to taste. Mix well.
• The dish is ready to serve when the rice is heated all the way through.
• Garnish with cilantro and green onion.
• Individually season with sriracha and Worcestershire sauce.