INGREDIENTS
8 slices bacon
3 tbsp. sesame oil
1/3 c. cup sliced green onions (both white and green parts), plus more for garnish
1/2 c. frozen peas, thawed
6 c. cooked white rice
3 tbsp. soy sauce, plus more to taste
2 tbsp. rice vinegar
2 tbsp. Sriracha, or your favorite hot sauce
2 large eggs, beaten
4 large fried eggs
1 ripe avocado, sliced (optional)
DIRECTIONS
- Place a rack in the upper third of the oven and preheat oven to 375°.
- Line a rimmed baking sheet with foil. Arrange the bacon in a single layer on the pan and bake until cooked through and crisp, 18 to 20 minutes. Let cool, then chop.
- In a large skillet set over medium heat, heat sesame oil. Add green onions and peas and cook, stirring, until green onions are softened and peas are warmed through, about 3 minutes. Add cooked rice and toss to combine, breaking up any clumps. Let the veggies and rice cook until slightly browned, about 6 minutes.
- In a small bowl, stir together soy sauce, rice vinegar and Sriracha. Pour mixture over fried rice, then add bacon and stir well. Scrape rice to one side of the pan and pour eggs into the other side; stir immediately to scramble the eggs as they cook. As the eggs begin to firm up, stir rice into eggs. Taste and season with more soy sauce and/or Sriracha, as desired.
- To serve, divide rice among four shallow bowls. Top each with a fried egg, divide the avocado among bowls (if using), and garnish with green onions.
