- 3 3/4 C short grain rice
- 1 lb bacon
- 15 green onions
- 6 eggs
- 6 cloves garlic
- soy sauce
- salt, pepper to taste
This is a large recipe for around 6 hungry adults, so I use two cast iron skillets. It won't fit in one, but you can cut the recipe in half for a family meal.
Cook the rice as usual until done (I use a rice cooker). While it cooks, cook up the bacon in the skillets until crispy, then remove from pan and set aside. Chop the green onions and sauteé in rendered bacon fat until fragrant. Add rice and cook on medium high heat, stirring often. Crack eggs into bowl and add salt and pepper to taste, then mix into pan with rice stirring often. Cut up bacon into little bits (if crispy enough, it can be broken easily). Add to pan. Add soy sauce until rice turns brown (several tablespoons). Add crushed garlic last, then turn off heat. (Personally I prefer the flavor of the lightly heated garlic with this dish).
It's important to have enough fat in the pan to properly fry the rice. I add butter if I find have enough.
This meal stores in the fridge very well. To reheat, put into pan and reheat on stovetop over medium heat, stirring occasionally until broken apart and hot.