Hawaiian Fried Rice

Heat a wok over medium high heat until a drop of water sizzles and evaporates in 1-2 seconds after it hits the wok. Add half of the reserved bacon grease and heat until it shimmers. Swirl grease around the bottom of the wok and add the eggs. Cook eggs for 1-2 minutes and flip the egg and continue cooking another 1-2 minutes. Remove the egg pancake from the wok and let it cool. Chop into bite-sized pieces and set aside.

Make your sauce by combining soy sauce, sugar, sake or rice vinegar, sesame seed oil and grated ginger in a small bowl. Set aside.

Wipe any remaining egg from the wok, return wok to the stove and heat again until a drop of water evaporates in 1-2 seconds. Add the remaining half of the grease and heat until shimmering. Add garlic and and onions stir fry briefly, about 1 minute, then add the carrots and water chestnuts. Stir fry for another 2 to 4 minutes until carrots are tender.

Add the day old rice and use the wok shovel or spatula to chop up the rice and break up any clumps. Add the sauce and stir fry 2 to 3 minutes. Stir in green onions, peas, cilantro, chopped bacon and white pepper (and red pepper flakes, if using). Use your wok shovel to combine the ingredients without mashing until everything is coated with sauce and heated through, 1 to 2 minutes. Do not over cook.

Serve in individual bowls and garnish with green onions and cilantro.