Active Time

　　20 min

　　Total Time

　　40 min

　　We've made this colorful dish using fresh cooked rice instead of leftover takeout. There's plenty here for a hearty breakfast, lunch, or dinner.

　　

Ingredients

Makes 6 (main course) servings

　　2 cups long-grain white rice

　　2 1/2 cups water

　　8 bacon slices, cut crosswise into 1/2-inch strips

　　6 large eggs

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　1 medium onion, finely chopped

　　1 tablespoon vegetable oil

　　1/2 cup chopped scallions

　　1 teaspoon Asian sesame oil

　　

Step 1

Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.

　　

Step 2

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.

　　

Step 3

Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.

　　

Step 4

Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.