Perfect fried rice
- 2 slices of bacon, diced
- 2-3 scallions, sliced thinly on a sharp bias
- 3-4 cups leftover medium or long-grain rice, such as jasmine (no freshly steamed rice)
- 3 eggs, well beaten
- 2 tsp. light soy sauce
- Toasted sesame oil
Heat a 12-inch non-stick skillet or wok over medium-high heat. Add diced bacon and sauté until crisp and golden. Remove from pan and leave about a tablespoon of rendered bacon fat in the pan. (Any more and your final product may become too greasy.)
Add beaten eggs, swirling to evenly coat the bottom of the pan. When the edges start to ruffle, add the rice evenly on to the eggs. Gently but expeditiously stir them around, breaking the eggs into small pieces. Do not press down on the rice, as you want to keep the fluffy texture. I use chopsticks to do the stirring, which also curbs the impulse to smoosh down with a spatula.
When the rice is warmed through, add bacon back in and stir through. If using the Chinese preserved vegetables add them in now too. Add a small pinch of salt to season.
Season with a teaspoon of soy sauce to start, and take a quick taste. If you like a bit of a deeper flavor add another teaspoon. Remember we are going for a light brown color, not a murky dark shade.
Turn off the heat, add scallions and stir through. Add a drizzle of toasted sesame oil, and stir gently to incorporate. Scoop into bowls and serve immediately.