Put Bacon in Your Fried Rice
And plenty of eggs, as good for breakfast as it is for dinner
“Fried rice is a dish that just begs to be corrupted. It’s like hash, there’s no real canon for it.” So says Amy Thielen, cookbook author, SAVEUR contributor, and smart thinker of Midwestern food—and so say we all. And that’s where we’re starting a new video series: Modern Midwest, with simple recipes from Thielen that fall into her heavy weeknight cooking rotation.
To kick things off: Fried rice. But with lots and lots of thick-cut bacon and more egg than you might be used to. In addition to what normally gets cracked into the rice and stir-fried, Thielen also makes an omelet that she cuts into strips for more pillowy bites of egg in between crisp rice, seared cabbage, and some homemade sauerkraut for a bright touch. “This is what I make when I get home and have no idea what to make. None.”
Well, now we do.
Get the recipe for Bacon and Egg Fried Rice »