Always, ALWAYS make extra rice. Read that sentence more than once. Let it sink in. A bowl of cooked rice is worth having in the fridge people. Specifically, so you can fry it up with loads of chilli, chopped spring onion, eggs and miso paste. It’ll take a couple of minutes from start to finish. When you’re eating it, you will sit back and you will remember reading this. You will proclaim “gosh but those gentlemen at FFMM are clever.” And we are. However, with just a little bit of effort, egg-fried rice gets next-levelled. In this case, by working in some of our favourites: bacon, fish sauce and honey.
What you’ll need: (Serves 2)
2 x cups cooked white rice
100g x FFMM bacon (cubed)
2 x tsp fish sauce
1 x stick butter
2 x tbsp honey
Coriander, to garnish
2 x eggs
2 x egg yolks, to garnish
1/2 x cup spring onion, chopped
sesame seeds, to garnish
1 x clove garlic, minced
Oil (Olive oil is okay but, if possible, use peanut/rapeseed or avocado oil)
Soy sauce, to garnish
Okay, what you’ll do:
1. In a pan, add some oil, along with the cubed bacon. Cook over a medium heat, allowing meat to render out fat and become crispy. When you’re happy with that, remove with a slotted spoon and drain on kitchen paper.
2. Add garlic and spring onion and cook for a few minutes, or until softened but not coloured.
3. Add butter, along with honey and fish sauce.
4. Reduce heat and allow everything to incorporate and reduce slightly
5. Return bacon to pan.
6. Meanwhile, in another pan, add some oil and the rice. Stir until coated. Crack the eggs and pour into a bowl. Whisk gently.
7. Gently pour in the eggs and swirl the pan gently. Reduce the heat and allow eggs to begin to set.
8. When the egg has almost entirely cooked, scrape egg and rice into bowls.
9. To serve, divide bacon and fish sauce over each bowl.
10. As a garnish, slide one egg yolk into each bowl and finish with sesame seeds and coriander. Season with a splash of soy.