Sunday night supper: Bacon-and-Egg Rice
- May 19, 2012 - 2:26 PM
Note: To speed up the process at mealtime, prepare the rice in advance. From "Gourmet Weekday."
• 2 c. long-grain white rice
• 21/2 c. water
• 8 bacon slices, cut crosswise into 1/2-in. strips
• 6 eggs
• 11/2 tsp. salt, divided
• 1/2 tsp. black pepper, divided
• 1 medium onion, finely chopped
• 1 tbsp. vegetable oil
• 1/2 c. chopped green onions
• 1 tsp. Asian sesame oil
Bring rice and water to a boil in a 21/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
Whisk together eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute.
Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat.
Add rice, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, for 2 minutes. Add bacon, green onions, and sesame oil and cook mixture, stirring, for 1 minute. Serve immediately.
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