Double Pork Fried Rice

This is perfect if you're craving some extra tasty and indulgent Asian takeout but don't want to spend 10 dollars a plate. This rice is called "double pork" fried rice because there is both tender sliced Chinese roast pork and bacon in the rice. It makes enough for 4 people and since the frying pan used in the pictures is too small for 3 cups cooked rice + pork and vegetables this fool proof method of stir frying for serving 2+ people at once has been developed. Cooking the components of the dish separately, and then combining as it is done is a way to make sure each part of the rice cooks perfectly, and maintains it's distinct flavor. Sound good? Here's how to make it:

Ingredients

4 slices bacon, chopped into bite sized pieces

1 celery stalk chopped

1/2 onion chopped

1 cup broccoli florets

1 lb Chinese roasted pork sliced very thin

3 cups cooked rice, cold. day old is best.

3 tbsp soy sauce

You definitely want all your ingredients ready and prepped before you start cooking for this meal. 

Fry bacon in the olive oil until just cooked.

Add in broccoli, fry 2 minutes (less if using frozen) and then add in onion and celery. Stir fry for 2 minutes and then make a well in the center of the pan. Add a teaspoon of vegetable oil if necessary and place ginger and garlic in the oil. Fry until you can smell the lovely aroma of garlic and ginger, about a minute. Remove garlic and ginger from pan. Stir fry everything for another 20 seconds, then remove from pan.

Add a tablespoon of oil to pan and then add in soy sauce, then rice. Stir fry breaking up rice as it cooks until it is a slightly darker color, for as long as 5 minutes. Rice should not begin burning. Dump into a bowl with the already cooked vegetables and stir.

Drop chopped pork into frying pan to warm through, adding the liquid from the pan they roasted in adds great flavor.

When pork is hot combine with rice and stir until everything is well combined. Quickly fry eggs in the now empty pan, breaking up and scrambling as it cooks. Combine with rice. Serve and enjoy!

Serves 4

American Style Bacon

Bacon and eggs are the classic American breakfast. First you make this, then you make our recipe for perfect scrambled eggs. Put those two together and the result is a very satisfied tummy.  That little teaspoon of oil is the difference between uneven amateur bacon, and perfect restaurant style American bacon. While bacon is usually made from side and back cuts of pork, in the United States, it is almost always prepared from the belly of the pig ( and is thus referred to as "streaky", "fatty", or "American style" outside of the US and Canada).

Ingredients

1/4 lb bacon
1 teaspoon oil

Put the teaspoon of oil in a spacious frying pan and set the heat to medium high.

Lay your bacon out flat. Now cut it in half for easier handling in the hot pan.

When oil is HOT add in bacon one piece at a time, be sure to not overcrowd the pan, there should be one layer of bacon in the pan. Overlapping pieces make for chewy uncooked sections of fat in the bacon.

As bacon sizzles, flip over pieces as the underside gets brown and crispy.

When bacon is a lovely brown all over, remove from oil and place on paper towels to drain.

Serve warm, feeds two people but I could easily eat all that bacon myself.

A popular quote on the mania around American bacon follows:

"There is: bacon ice cream; bacon-infused vodka; deep-fried bacon; chocolate-dipped bacon; bacon-wrapped hot dogs filled with cheese; brioche bread pudding smothered in bacon sauce; hard-boiled eggs coated in mayonnaise encased in bacon — called, appropriately, the 'heart attack snack'; bacon salt; bacon doughnuts, cupcakes and cookies; bacon mints; 'baconnaise', which Jon Stewart described as 'for people who want to get heart disease but are too lazy to actually make bacon'; Wendy's 'Baconnator' — six strips of bacon mounded atop a half-pound cheeseburger — which sold 25 million in its first eight weeks; and the outlandish 'bacon explosion' — a barbecued meat brick composed of 2 pounds of bacon wrapped around 2 pounds of sausage."

— Arun Gupta