Bacon And Egg Rice

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From gourmet.

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Steps

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Bring rice and water to a boil in a 3 quart heavy saucepan , then reduce , heat to low and cook , tightly covered , until water is absorbed and rice is tender , about 20 minutes.

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Remove from heat and let stand , covered , 5 minutes.

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Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.

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Cook bacon in a 12-inch nonstick skillet over moderate heat , stirring occasionally , until golden and crisp , about 6 minutes.

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Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.

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Whisk together eggs , t salt and t pepper in a medium bowl.

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Return 3 tablespoons fat to skillet and saut onion over moderately high heat , stirring occasionally , until pale golden , about 5 minutes.

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Add eggs and cook , stirring , until eggs are just set , about 1 minute.

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Make a well in center of egg mixture , then pour in vegetable oil and 2 tablespoons reserved bacon fat.

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Add rice , remaining teaspoon salt and remaining teaspoon pepper and cook , stirring , 2.

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Ingredients

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long-grain white rice, water, bacon, eggs, salt, black pepper, onion, vegetable oil, scallion, sesame oil