Carbonara Fried Rice
Carbonara Fried Rice
Ingredients
- 3 garlic, cloves
- 3 spring onion, stalks
- 100 g bacon
- 1 tablespoon butter
- 1 cup cooked rice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 egg yolk
- 50 ml milk
- 30 g Parmesan cheese
- to taste black pepper
- to taste chili flakes
Instructions
- 1
Finely chop the 3 cloves of garlic.
⏱️ 2 min
- 2
Chop the 3 stalks of spring onion, separating the white parts from the green parts. Set aside separately.
⏱️ 3 min
- 3
Slice the 100g bacon into small pieces.
⏱️ 2 min
- 4
In a large pan or wok, fry the sliced bacon over medium heat until it is crispy.
⏱️ 5 min
- 5
Remove the crispy bacon from the pan and set aside, leaving the rendered bacon fat in the pan.
⏱️ 1 min
- 6
Add 1 tablespoon of butter to the pan with the bacon fat. Allow it to melt.
⏱️ 1 min
- 7
Add the chopped garlic and the white parts of the spring onion to the pan. Sauté them briefly until fragrant, about 1 minute.
⏱️ 1 min
- 8
Add 1 cup of cooked rice to the pan. Break up any clumps with your spatula.
⏱️ 2 min
- 9
Add 1 tablespoon of soy sauce and 1 teaspoon of sugar to the rice. Mix well to combine all ingredients and coat the rice evenly.
⏱️ 2 min
- 10
In a separate bowl, whisk together 1 egg yolk, 50ml of milk, and 30g of Parmesan cheese until well combined and smooth.
⏱️ 2 min
- 11
Pour the egg mixture over the fried rice in the pan. Mix quickly and continuously to ensure the egg mixture coats the rice without scrambling, creating a creamy texture. Cook for about 1-2 minutes until the sauce thickens slightly.
⏱️ 2 min
- 12
Serve the carbonara fried rice immediately. Garnish each serving with the reserved crispy bacon, the green parts of the spring onion, black pepper to taste, and chili flakes to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carbonara Fried Rice
- 3 garlic, cloves
- 3 spring onion, stalks
- 100 g bacon
- 1 tablespoon butter
- 1 cup cooked rice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 egg yolk
- 50 ml milk
- 30 g Parmesan cheese
- to taste black pepper
- to taste chili flakes
Instructions
- 1
Finely chop the 3 cloves of garlic.
⏱️ 2 min - 2
Chop the 3 stalks of spring onion, separating the white parts from the green parts. Set aside separately.
⏱️ 3 min - 3
Slice the 100g bacon into small pieces.
⏱️ 2 min - 4
In a large pan or wok, fry the sliced bacon over medium heat until it is crispy.
⏱️ 5 min - 5
Remove the crispy bacon from the pan and set aside, leaving the rendered bacon fat in the pan.
⏱️ 1 min - 6
Add 1 tablespoon of butter to the pan with the bacon fat. Allow it to melt.
⏱️ 1 min - 7
Add the chopped garlic and the white parts of the spring onion to the pan. Sauté them briefly until fragrant, about 1 minute.
⏱️ 1 min - 8
Add 1 cup of cooked rice to the pan. Break up any clumps with your spatula.
⏱️ 2 min - 9
Add 1 tablespoon of soy sauce and 1 teaspoon of sugar to the rice. Mix well to combine all ingredients and coat the rice evenly.
⏱️ 2 min - 10
In a separate bowl, whisk together 1 egg yolk, 50ml of milk, and 30g of Parmesan cheese until well combined and smooth.
⏱️ 2 min - 11
Pour the egg mixture over the fried rice in the pan. Mix quickly and continuously to ensure the egg mixture coats the rice without scrambling, creating a creamy texture. Cook for about 1-2 minutes until the sauce thickens slightly.
⏱️ 2 min - 12
Serve the carbonara fried rice immediately. Garnish each serving with the reserved crispy bacon, the green parts of the spring onion, black pepper to taste, and chili flakes to taste.
⏱️ 1 min