Bacon and Barbecue Pork Fried Rice

Wash the rice thoroughly before cooking to get off any excess dirt. I use a rice cooker so once the rice is clean, I pop it in and let it cook. If you are using a sauce pan, just make the rice according to the package instructions (I use jasmine rice). I used 3 1/2 cups of rice, but you can really use anywhere between 3 to 5 cups. Once the rice is cooking you can move on to the other tasks.

Start peeling and chopping your carrots into small pieces, cut the pork into small pieces, and lastly, cut the bacon. I freeze the bacon for about 5–10 minutes so it is easier to cut. Just lay it on the cutting board and cut 1/2-inch pieces moving from one end to the other. Heat a large pot on medium heat and start to cook the bacon. I use a Dutch oven on the stove top to do this as I want to have enough room for everything inside the pot.

Once the bacon is crispy, remove it and let it sit on paper towels. In the same pot with the bacon fat, saute the carrots until soft, then add in the pork and heat through. After they are done, push them around to the outer rim of the pot and place the egg in the middle and let cook for a minute before incorporating. Once it has cooked a little, mix the carrots, pork, and egg together well. Turn the heat to low and add salt and pepper (this is to taste); stir well to combine. Add the rice in batches to get everything evenly incorporated. Add around a tablespoon of the sesame oil or more depending on how dry your rice looks (usually, with the fat from the bacon, not much is needed in the rice). Add soy sauce (this is to taste; I don’t add a lot to mine), around 2 to 3 tablespoons. Now add in the bacon. This will help it to stay crisp in the rice. Mix well. Taste and add more salt if needed.