These are a few of my favorite things.
All on one plate: bacon and Brussels sprouts fried rice topped with a runny egg. Pure perfection.
After Max was born, Eddie and I went through a phase of making fried rice with chicken nearly every week. I craved it constantly — sometimes twice a week. It was my obsession, and Eddie was a willing participant. I didn’t make a super-traditional fried rice; I used juicy mushrooms and brown rice and it turned out so good.
Now that craving is creeping back. Maybe it’s the babies.
I often make a bacon-and-egg fried rice because it’s simple and satisfying. Leftover brown jasmine rice (Trader Joe’s brown jasmine is a favorite) can be bland when reheated on its own, but with a few additions it transforms into something exciting.
So here’s what I did: I added Brussels sprouts and bacon — possibly the ultimate fall and winter combination.
I’ve experimented with Brussels sprouts and bacon in so many ways: maple bacon Brussels sprouts salad, Brussels-and-bacon quesadillas, even a bacon, egg and Brussels carbonara pasta. Maybe I’m a little obsessed, but it works.
The only other fall combo I love as much is butternut squash with brown butter, fried sage and Parmesan. See where my head is — all the cozy fall flavors.
Anyway — this rice is incredibly simple. If you have leftover rice, even better. If not, you can cook quick-cooking jasmine rice in about 15 minutes.
I broke the usual rule here: instead of scrambling the egg into the rice, I top the fried rice with a fried or poached egg. You can do both if you like, but I usually want two eggs and didn’t feel the need to scramble another into the rice.
This is what I’ve been eating nonstop.
Bacon Brussels Sprouts Fried Rice
2 serves 2 generously
35 mins
Ingredients
- 1 1/2 cups cooked brown rice preferably leftover from the day before
- 6 slices thick-cut bacon chopped
- 1 1/2 cups Brussels sprouts stems removed and sliced
- 4 garlic cloves minced
- 1 to 2 tablespoons low-sodium soy sauce
- 4 green onions sliced
- 2 teaspoons toasted sesame oil plus extra for drizzling
- 2 eggs fried or poached; use 4 if you prefer
- chili garlic paste for serving
Instructions
- Heat a large skillet or wok over medium-low heat and add the bacon. Cook until most of the fat has rendered and the bacon is crispy, then stir in the Brussels sprouts. Toss and cook until the sprouts soften, about 5 to 6 minutes. Add the garlic and cook briefly.
- Add the rice, tossing to coat in the bacon fat and vegetables. Let it sit undisturbed for 1 to 2 minutes so some grains can crisp and turn golden. Stir in the green onions, start with 1 tablespoon soy sauce (you can add more later), and the sesame oil. Break up any clumps and repeat the process until the rice has a bit of crispy, golden texture.
- Taste and add more soy sauce if needed. Keep the rice warm over low heat while you prepare the eggs — fry or poach them to your liking.
- Serve the rice in bowls or on plates, top each serving with an egg (or two), drizzle with a little extra toasted sesame oil and add chili garlic paste to taste. Enjoy.
Did you make this recipe?
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Just want to live inside that little egg!