A handful of ingredients and a few minutes of work transform that cold, starchy rice into another tasty meal. And don’t feel bound by the recipe. It’s really more of a template, and fried rice is perfect for the little bits of leftover vegetables or proteins in your refrigerator that aren’t enough to make a meal on their own.
For the shopping list
bacon, cut into small pieces
yellow onion, chopped
medium carrot, chopped (about 1 cup)
snap peas or green beans, chopped (about 1 cup)
From our shop
$15 - Tatsuno City - Japan
$6 - Osaka - Japan
$15 - Chengdu - China
From the kitchen
Wok or Heavy Skillet
Small Mixing Bowl
Freeze 3 slices of bacon for about 20 minutes to make it easier to cut up. Soak 1/4 cup of dried mushrooms in hot water for 20 minutes, then drain and chop.
In a small bowl, mix the 1/4 teaspoon of seasoning salt with 2 tablespoons of stir fry sauce, 1 teaspoon of fish sauce, and 1 teaspoon of soy sauce.
Chop the vegetables into pieces about 1/4 inch.
Heat 2 tablespoons of olive oil and 1 tablespoon of sesame oil in a wok or skillet over medium heat. Add the bacon and cook, stirring frequently, until lightly browned. Add the onion and cook until lightly browned. Add carrot, and peas or beans. Cook, stirring frequently, for 3-4 minutes, then add garlic and cook another minute.
Mix in 3 cups of cooked rice and cook until warmed through and beginning to get crispy, about 5 minutes. Blend in the sauce and add the green onion, then push the rice to the side and pour in the 2 beaten eggs. Let them cook for about a minute, then mix with the rice and cook for another few minutes.
A few minutes before the rice is done, fry the eggs over easy in a separate skillet, sprinkling with the roasted black sesame seeds.
Top each serving of rice with a fried egg, kimchi, chili oil, and mayonnaise if desired.