Bacon and Egg Fried Rice

Ingredients

• 3 eggs
• 2 tsp. plus 1 Tbsp. seasame oil
• Kosher salt
• 8 oz. thick cut bacon, sliced 1/4-inch thick
• 4 garlic cloves, thinly sliced
• 2 bunches scallions, trimmed and thinly sliced
• 1 (1-inch) piece ginger, peeled and minced
• 1 ¹⁄₂ cups diced cabbage
• 5 cups leftover cooked white rice, cooled
• ¹⁄₂ bunch cilantro and stems, minced, plus more for garnish
• ³⁄₄ tsp. sugar
• 1 ¹⁄₂ tbsp. soy sauce
• Crushed peanuts, to garnish

Instructions

1. Whisk eggs with 2 teaspoons sesame oil and salt.
2. Heat a large wok over high. Add the bacon and cook, stirring until crisp, 2-3 minutes. Pour bacon and fat into a sieve, reserving both.
3. Return the wok to the heat and add 2 tablespoons bacon fat. Add half of the eggs and cook until lightly set in the center and the edges are bubbling, about 1 minute. Gently slide the egg pancake onto a cutting board and slice into ¹⁄₄-inch side strips.
4. Pour the remaining 2 tablespoons of bacon fat into the wok along with the garlic, scallions, and ginger and cook until fragrant, about 1 minute, Add the cabbage and cook until tender, about 2 minutes. Add the rice, cilantro stems, and the sugar and cook, breaking up the rice with your spatula, until the rice is warmed through, about 2 minutes.
5. Make a well in the center of the rice and add the remaining egg. Cook the egg, stirring, until the eggs are cooked and scrambled, about 1 minute. Stir in the rice to combine, along with the remaining 1 tablespoon of soy sauce, the minced cilantro, and half the scallion greens. Transfer to a platter and garnish with reserved bacon, the strips of egg, the remaining scallion greens, and the minced cilantro.