Bacon and Egg Fried Rice
Note: Leftover rice? Add bacon and eggs for a tasty twist on dinner. If you’re making the fried rice without the bacon, increase the oil to 1 1/2 tablespoons in the initial step. From “Good Housekeeping Skillet Suppers,” by the editors of Good Housekeeping.
• 2 tbsp. canola oil, divided
• 5 slices bacon, chopped
• 1 bunch green onions, sliced
• 1 (5 oz.) bag baby spinach
• 3 c. cooked white rice
• 1 c. frozen peas
• 1/2 tsp. salt
• 4 eggs
In a 12-inch skillet, heat 1 tablespoon oil over medium high heat until hot. Add bacon and cook until crisp, stirring. Add green onions and spinach; cook, stirring constantly, for 2 minutes or just until spinach wilts. Add cooked rice, peas and salt; cook for 5 minutes or until hot, stirring often.
Meanwhile, in 10-inch skillet, heat remaining 1 tablespoon oil over medium heat until hot. Break eggs into pan; reduce heat to low.
For sunny-side up eggs, cover and slowly cook until whites are set and yolks have thickened.
For over-easy eggs, carefully turn eggs over and cook on second side.
Divide rice among serving plates; top each with fried eggs.