Fried Rice

This fried rice is an easy one skillet dish that can either be a side or main course depending on what you have on hand.  I make it when I want to use leftover rice, rotisserie chicken or toward the end of the week when I need to make room in the veggie crisper.  In this instance I used leftover tri-tip and frozen veggies but it can be as versatile as you want to make it.  Because I don't own a wok, I like a cast iron pan for cooking fried rice because it's heavy bottomed and conducts heat very well...mimicking the effect of using a flat top grill.  It takes less time to get the rice fried and crusty, like the texture of the fried rice served at a Teppan restaurant, than if a nonstick skillet is used.  The rice should be crispy and caramelized on the outside but moist inside with each grain of rice its own separate entity.  To let each person control the heat of their own dish, I usually serve with sriracha or garlic chili paste on the side but you can add a shot of either sauce at the end for an extra kick!  Enjoy!

2 slices bacon, cut into 1 inch pieces
2 eggs, beaten
2 tablespoons canola oil
A few drops of sesame oil (optional)
1/2 onion, chopped
2 cups cooked and cooled rice
2-3 tablespoons soy sauce
1/2 teaspoon fresh grated ginger or 1/4 teaspoon powdered ginger
1/8 teaspoon pepper
1/2 cup leftover or frozen and thawed vegetables (examples: peas, carrots, shelled edamame, peppers, celery, bean sprouts, zucchini, etc.)
1-2 green onions, chopped
Sesame seeds
Sriracha or Garlic Chili Sauce (optional)
Pat of butter (optional)

Start by cooking the bacon in a large skillet (preferably cast iron) over medium heat until browned and crispy.  Remove and drain on a paper towel lined plate.  Reduce heat to low, remove all but 1 tablespoon of bacon drippings and add the beaten eggs to the pan.  Tilt the skillet around to spread out the eggs, creating a thin omelet.  Let the eggs sit quietly until they start to firm up at the bottom, then flip.  When omelet is set, use a spatula to chop the eggs into big dice, set aside.  Increase heat to medium/medium high add canola oil and sesame oil.  Add onion and saute until translucent.  Add any meat (if using) and rice.  Stir-fry for a few minutes then add soy sauce, ginger, pepper, veggies, eggs and bacon...keeping rice moving constantly, especially scraping from the bottom of the pan for another 3-4 minutes.  I usually finish most rice dishes with a pat of butter to make the grains look really glossy but you can skip this step if you're so inclined. Add sriracha or garlic chili sauce, if desired.  Garnish with sesame seeds and green onion.