There’s this tiny breakfast place in Denver called Onefold and they make this ridiculously good breakfast fried rice. I’ve been on more than a few sweet little breakfast dates there, for fried rice and Vietnamese iced coffee. But there’s always a line and going out to breakfast every weekend isn’t exactly budget friendly. So we’re making it ourselves!
This makes enough for a Sunday breakfast for two with Monday lunch leftovers for both of ya.
3 cups cooked rice, seasoned with a little rice vinegar (optional if you don’t have it)
1/2 an onion, diced
6 cloves of garlic, minced
a 1/2″ piece of ginger, microplaned or minced suuuuuper fine
1 lb. bacon
Cook the bacon on a foil lined tray in the oven. 375 for about 15 – 20 minutes. Pour off and save the fat.
Pour a couple tablespoons of bacon grease in a cast iron skillet over medium heat. Once it’s hot, add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and ginger and cook for a few more minutes. Dump the rice in and stir it around to mix the onions in evenly. Drizzle some soy sauce, sesame oil, and rice vinegar over the top and mix it all to evenly combine. Then leave it alone for a few minutes while you chop up the cooked bacon. Seriously, don’t touch it for like two minutes. That way the rice will start to get all crispy in some parts which if you ask me is the best part of fried rice. Stir in the bacon and turn off the heat.
In a small non-stick pan, heat a few more tablespoons of the reserved bacon fat. Gently crack an egg or two in the pan and let fry for a few minutes.
*Egg tip: If you LOVE a runny yolk but HATE any gross jiggly uncooked whites, tilt the pan slightly with one hand and spoon the accumulated fat over top of the eggs to cook the tops without having to flip*
Scoop the rice into bowls, top with the fried egg, some toasted sesame seeds, chili oil (link) and some thin sliced green onions and enjoy.