Servings 6 servings
Ingredients
- 8 slices bacon, diced
- 3 large eggs, lightly whisked
- 1 cup diced onion
- 1 Tablespoon minced garlic
- 1 1/2 cups frozen peas and diced carrots, thawed
- 1/3 cup sliced scallions, plus more for serving
- 4 cups cooked and cooled long-grain white rice (or rice of choice)
- 1/4 cup low-sodium soy sauce
- Sesame seeds, for serving
Instructions
- Line a plate with paper towels.
- Add the bacon to a large skillet set over medium-low heat. Cook, stirring, until all of the fat has rendered and the bacon is crispy. Using a slotted spoon, transfer the bacon to the paper towel-lined plate. Leave 1 tablespoon of drippings in the pan and transfer the rest to a small bowl.
- Add the eggs, plus a pinch of salt and pepper to the skillet and scramble to your desired consistency. Transfer the eggs to the plate with the bacon.
- Add 2 tablespoons of the reserved drippings to the pan (if needed, supplement with olive oil or vegetable oil) then add the onions and garlic. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.
- Add the peas, carrots and scallions and stir to combine, then stir in the rice and soy sauce. Cook, stirring occasionally, until warmed through, then return the bacon and eggs to the skillet and stir to combine.
- Serve topped with additional scallions and sesame seeds.
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