Rice with Bacon, Scrambled Eggs, Carrots and Soy Sauce

by Editorial Staff

Tired of porridge and mashed potatoes? I suggest making rice with bacon, scrambled eggs, carrots, and soy sauce. The addition of green onions adds freshness to the dish, and garlic adds spicy notes. Judging by the long name and the number of steps, it seems at first glance that the cooking technology is very complicated, but this is not so. It turns out to be a rather tasty and satisfying full-fledged dish.

Ingredients

  • Long grain or round grain rice – 250 g
  • Bacon – 250 g
  • Carrots – 200 g
  • Eggs – 3 pcs.
  • Soy sauce – 100 ml
  • Garlic – 15 g
  • Green onions – 30 g
  • Salt to taste
  • Ground black pepper – to taste
  • Ground ginger – 1 pinch
  • Sugar – 1 tbsp
  • Vegetable oil – 1 tbsp

Directions

  1. Prepare all food. I used long grain rice, but the round grain will work as well. I bought the whole brisket at the meat market, but you can buy sliced ​​bacon at any supermarket. Use spices to your liking.
  2. Pour the rice into a deep bowl, rinse well several times under running cold water until after rinsing the water remains clear. During the rinsing process, I changed the water 9-10 times.
  3. For cooking, it is best to use a thick-walled pan: a saucepan or saucepan of the right size. After boiling, cover the saucepan with a lid and cook the rice over minimum heat for 15-20 minutes. This time will be enough for the rice of this variety to cooking.
  4. In the meantime, prepare the rest of the ingredients. Rinse the brisket well, pat dry with a paper towel, and cut into small rectangular pieces. The size of the sliced ​​bacon determines the time it takes to fry. The thinner it is sliced, the faster it will brown and crisp. I did not cut very thinly, as it is more difficult to do it at home. Another thing is purchased bacon, cut into thin slices. If you have one, cut it into smaller, thin strips, and do not forget to reduce the roasting time.
  5. Peel the carrots, wash and dry with a napkin. Cut the carrots into small, thin slices.
  6. Peel the garlic. Wash the green onions, pat dry with a napkin, and chop finely. Cut the garlic into small pieces. The amount of onion and garlic can be increased or decreased depending on your taste.
  7. Be sure to rinse eggs and blot with a napkin before use. Break the eggs into a deep plate and shake slightly with a fork.
  8. The rice is ready. All the water has been absorbed.
  9. Pour vegetable oil into a deep frying pan and heat well. Add chopped bacon. Fry the bacon over high heat until golden brown on all sides, stirring constantly with a spatula. Since my bacon is not very thinly sliced, it took me about 5-6 minutes.
  10. Place the fried bacon on a separate plate lined with paper towels to absorb excess fat.
  11. If a lot of fat has melted out of the bacon, you can drain the excess. Put chopped carrots in the same pan. Stir until golden brown over medium heat, about 3-4 minutes.
  12. Add chopped green onions and garlic. Season a little and add ground ginger. While stirring, fry for 2-3 minutes over low heat.
  13. Transfer the fried vegetables to one side of the pan. Pour the beaten eggs onto the remaining part of the pan. Salt a little. Cook over medium heat for 1-2 minutes to set the egg mass a little.
  14. Begin to stir the eggs and vegetables with a spatula.
  15. You should get such a torn omelet mixed with vegetables.
  16. Add boiled rice to the pan. Stir.
  17. Pour in soy sauce and sugar. Stir. Reduce heat to low.
  18. Add fried bacon. Stir. Cover and simmer over low heat for 2-3 minutes.
  19. Rice with bacon, scrambled eggs, carrots, and soy sauce is ready.

Bon Appetit!

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