Bacon, Egg and Sweet Sausage Fried Rice

In a small bowl beat together the eggs and water. Set aside.

Add half of the oil into a preheated large skillet on medium heat. Add egg mixture and cook until the bottom is set. Then turn it over and cook for 15 to 20 seconds. Remove egg from pan. Place on a cutting surface and cut into small pieces. Set aside.

Using the same pan, on medium high heat, add the remaining oil. Cook bacon on both sides until brown and crisp. Remove from skillet and place on paper towels. Cut bacon into 1/2 inch pieces and set it aside. Drain fat from the skillet into a small bowl, keeping about 1 tablespoon of grease in the pan. Reserve the drained fat.

Combine fish sauce and 2 tablespoons of the reserved bacon fat in a small bowl. Set aside.

Reduce heat on the pan to medium/medium low. Add Chinese sausage. Cook for 2 minutes. Add onion, corn, garlic, ginger, scallion and bean sprouts. Sauté for 2 to 3 minutes.

Add rice, breaking up the lumps. Drizzle fish sauce and bacon fat mixture over rice. Add salt and pepper. Stir till well combined. Cook until rice is hot. Stir in bacon and eggs and cook for 2 to 3 minutes. Remove from heat and serve.

Note: The sweet Chinese style sausage is sold in Asian markets or could be purchased online. I would encourage you not to substitute this ingredient as it gives the dish a distinctive taste. If you can’t obtain it, then by all means do without or substitute.