Ingredients:

  • 4 cups cooked jasmine rice
  • 4 slices of thick-cut bacon, chopped
  • 2 cups green cabbage, thinly sliced
  • 1 cup green peas (frozen or fresh)
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)
  • Sriracha or chili sauce (optional)

Instructions:

  1. Cook jasmine rice according to package instructions and set aside to cool (ideally chill in the fridge for 30 minutes).
  2. Preheat large skillet over medium heat, add chopped bacon and cook until crispy (about 5-7 minutes). Remove and drain on paper towels.
  3. In the same skillet, add sliced cabbage, peas, garlic, and ginger. Sauté until cabbage is tender and slightly caramelized (about 4-5 minutes).
  4. Push vegetable mixture to one side of the skillet and pour in the beaten eggs. Scramble until fully cooked, then mix with vegetables.
  5. Add cooled rice and cooked bacon to the skillet. Pour in soy sauce and sesame oil, folding gently to combine all ingredients.
  6. Season with salt and pepper to taste. Stir in green onions.
  7. Garnish with cilantro and optional sauces as desired.