I’ve always been a hot lunch kind of girl. Even when I was a kid I was never a huge fan of sandwiches. Salads? They are okay…but I still prefer “real” food for lunch. That’s why I’m a huge fan of leftovers. My kids won’t eat them for dinner, so we (my hubby who works at home and I) often eat them at noon on our sunny deck…even in winter. (In Southern California you can do such things).
Though plain ‘ole rice isn’t that exciting to eat, I’m always happy when we have some leftover in the fridge…especially when there are a couple of bacon slices in there too. Together, along with some eggs and whatever fresh veggies you have on hand, they become a hearty and satisfying lunch that we have quite often. When I make this for my vegetarian daughter, I obviously omit the bacon and just lightly coat the pan with canola oil before I cook the eggs. But I love the smoky flavor and crunch bacon lends to this dish. It reminds me of the barbecued pork fried rice we used to get from this dumpy little restaurant called China Inn that was one of the few places to eat in the small town where I grew up. Thankfully this recipe is much lighter than their grease-slicked version, but it is delicious just the same.
- 2 slices GF bacon
- 2 eggs. lightly beaten
- 2 tablespoons canola oil, divided
- 4 scallions, sliced on the bias
- 8 ounces of sugar snap peas
- 2 cups of cold, leftover rice
- 1-2 tablespoons of GF Tamari
- 1 teaspoon toasted sesame oil
- Dice bacon and put it in a large skillet that's been heated over medium heat. Cook until bacon is crisp and fat has been rendered. Remove bacon and allow to drain on paper towels. Pour out all but 1 tablespoon of bacon fat and return skillet to the stove.
- Add eggs to the skillet and stir until eggs are cooked through. Remove to a small bowl and set aside.
- Turn heat to high and drizzle 1 tablespoon of canola oil around the pan. Add all but 2 tablespoons of the scallions (reserving the rest for garnish) and the snap peas. Cook, stirring frequently for 2 minutes, or until the snap peas are crisp tender. Remove from pan and reserve.
- Drizzle the remaining canola oil into the pan and add the rice. Cook, stirring frequently, until the rice is warmed through, about 2 minutes. Return the eggs, cooked scallions and sugar snap peas back to the pan and cook for 2 minutes more, stirring occasionally.
- Stir in the tamari sauce and sesame oil.
- Serve the rice on a platter, or in a serving bowl, garnished with the reserved scallions and bacon.