Prep 10 mins
Cook 30 mins
Learned how to make this from my mom(Japanese/Italian), who learned it from grandma.
- You can use any rice you like, I perfer jasmine rice. Either way, prepare 2 cups of uncooked rice ahead of time so the rice is cool/warm. Slice bacon into quarter inch pieces. Use liberal amount of pepper (course ground is best). Fry until al dente to crispy. Remove bacon and drain oil leaving enough to coat the pan to cook the eggs. Scramble the eggs, then again be liberal with the pepper (fine grind or table for the eggs) and cook in the pan, breaking up the eggs so the are now in small pieces/flakes. Add chopped green onions and cook until the onions have begun to wilt. Add back the bacon and mix thoroughly. Add rice and add soy sauce (again liberal but to taste) and mix thoroughly.
This recipe was great! Even my picky eaters liked. (Even those who say they hate bacon.) I made it on short notice and did not have the green onions. I substituted red onion, which I cooked quickly after the bacon but before the eggs. Wonderful!