Perfection you guys. I love to whip this up for the main course. The secret ingredient makes this taste just how it would if you went out to eat!
Ingredients: (serve 4)
- 6 strips bacon
- 2 eggs
- 1 stalk green onion (leave some for garnish)
- 2 cups jasmine rice
- 5 tablespoons butter
- 1 cup Peas
- 2 full sized carrots
- 1/2 of a large white onion or 1 small
- 4 cloves garlic
- 2 tablespoons sesame oil
- Several tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Directions:
First - get 4 tablespoons of butter out to get to room temperature
1. First let's get the rice started. Add a tablespoon of butter to a saucepan. Once melted, add 1/4 teaspoon garlic powder into the butter. Then pour in two cups of rice. Stir around for a minute toasting the rice just a little bit. Next add 3 cups of water (chicken broth is better if you have it) and bring to a boil. After boiling, turn the heat on low, put the lid on and don't touch it.
2. While the rice is cooking, cut the bacon into small strips and put into a Wok on medium-high heat. Get them nice and crispy and then remove from the pan onto paper towel to drain. Leave just 1 tablespoon of bacon grease in the pan - discard the rest (I know - this is sad, but trust me, you don't want it too greasy).
3. Add the diced onion, carrot and green onion. Sauté the veggies in the hot Wok - keep going to get some nice color on them and get them tender.
4. After a few minutes, add the peas. After the peas start to soften - add 3 cloves of garlic. I like to use a garlic press here. Add the onion powder and some salt and pepper.
5. Add 1 tablespoon of sesame oil and keep stirring.
6. Once all of the veggies are softened and browned, make a little opening in the middle of the veggies and add the eggs. Scramble the eggs until cooked through and then add the bacon back in and stir to combine it all.
7. Next, start adding the rice into the wok and mix. Combine/mix everything before you start adding the soy sauce and next tablespoon of sesame oil (the secret ingredient). The soy sauce amount is preference -- I like to add a good amount so that the rice is fully coated. Start with less and add slowly so you don't over-do it.
8. Now that the rice is all done, we want to get our compound butter ready. Take the room temperature butter, 1/4 teaspoon garlic powder, 1 garlic clove (garlic pressed) and a splash of soy sauce and mix until combined. (also good with a small squeeze of fresh lemon juice)
9. Put half of the butter on top of the rice to soak in - and leave the extra to use as a topping on the individual servings.
10. Garnish with green onion.
ENJOY! Ugh it's SO good.
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