Healthy RecipesRecipesWorld Cuisine

Bacon Fried Rice with Avocado and Fried Eggs

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Chef Ed Kenney uses both white and brown rices during this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. “In Hawaii, we call it hapa rice; it’s more interesting and flavorful than plain polished rice , he says. “In Hawaiian, hapa means ‘partial’ and is usually used as a term of endearment to explain people of mixed ethnic backgrounds.”

Active Time                    Total Time                          Yield
1 HR 30 MIN                  1 HR 30 MIN                  Serves : 6



  • One 10-ounce bag of curly spinach (16 cups), thick stems discarded
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon toasted sesame oil
  • Kosher salt
  • Pepper
  • 12 thick slices of bacon
  • Canola oil, for frying
  • 2 large shallots, thinly sliced crosswise
  • 4 cups cold cooked medium-grain white rice
  • 4 cups cold cooked medium-grain brown rice
  • 3 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons Sriracha
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, halved and thinly sliced
  • 1 medium celery rib, julienned
  • 4 scallions, thinly sliced
  • 6 large eggs
  • 1 Hass avocado—peeled, pitted and sliced
  • Pickled vegetables, such as okra, long beans and radishes, for serving

How to Make It

Step 1
In a large saucepan of salted boiling water, blanch the spinach until wilted, 1 to 2 minutes. Drain well and let cool slightly, then squeeze dry. during a medium bowl, toss the spinach with the sesame seeds and vegetable oil . Season with salt.Step 2
In a very large skillet, cook the bacon over moderately high heat, turning, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to empty . Pour off the fat from the skillet and warmth 1/4 inch of vegetable oil . Add the shallots and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. employing a slotted spoon, transfer the shallots to a paper towel–lined plate to empty .Step 3
In a bowl, toss the white and brown rices with the oyster sauce, soy and Sriracha until well coated. during a wok or the wiped-out very large skillet, melt the butter. Add the onion and celery and cook over moderate heat until just beginning to soften, about 2 minutes. Add the rice and stir-fry over high heat until hot, about 5 minutes. Stir in half the scallions and season with salt and pepper; keep warm.Step 4
Heat an outsized nonstick skillet and brush with oil. Crack half the eggs into the skillet and cook sunny side up, about 4 minutes. Transfer the eggs to a plate. Brush the skillet with oil and fry the remaining 3 eggs.

Step 5
Spoon the Chinese fried rice into shallow bowls and top with the spinach, avocado, bacon, fried shallots, fried eggs and therefore the remaining scallions. Serve with pickled vegetables.

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