Categories: Asian

Ingredients

• 1 teaspoon toasted sesame oil
• 3 slices thick-cut bacon, thinly sliced
• 1/2 teaspoon sugar
• 1 tablespoon low-sodium soy sauce
• 6 large eggs
• Kosher salt
• 1/2 pint grape tomatoes, halved
• 1 tablespoon minced peeled ginger
• 6 ounces snow peas, trimmed and halved
• 1 orange, yellow or red bell pepper, thinly sliced
• 1 bunch scallions, thinly sliced
• 4 cups cooked brown or white rice (thawed if frozen)

Directions

1. Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.

2. Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.

3. Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.

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