Makes: 4 servings
We always make extra rice, to have leftovers for fried rice. There are almost infinite fried rice variations, and it's a great way to use leftovers. Breakfast Fried Rice is a good use for the last few slices of bacon in the pack, and the extra flavor from the soy sauce really makes this work. It's a great East meets West breakfast recipe, and works at any time of the day.
Red pepper, diced
Cold cooked rice
Heat 1 tablespoon oil in a wok or a large saucepan over medium heat, and add the diced bacon. Cook until the bacon is brown and crisp, being careful not to burn it. Remove the bacon to a bowl.
Pour out the oil and bacon fact from the pan, leaving about 1 tablespoon, and put it back on the stove over medium/high heat. Crack the two eggs into the pan, add a pinch of salt and pepper, and scramble them until firm, about 2-3 minutes. Remove the eggs from the pan and add them the bowl with the bacon.
Heat the remaining 3 tablespoons of oil in the pan, and add the diced peppers and onion. Cook for about 5 minutes until soft. Add the rice to the pan, breaking up an chunks with the back of a fork. Cook the rice until it's heated through, about 4-5 minutes. Add the soy sauce, and stir to incorporate - you can add a little more if you like a strong soy flavor.
Add the bacon and eggs back in to the pan, stir to heat, and serve. A little shot of hot sauce is a nice addition, if you like spice.