Bulleit Bourbon Mesquite Smoked Malt Glazed Fried Rice
Bulleit Bourbon Mesquite Smoked Malt Glazed Fried Rice
Ingredients
For the Fried Rice
- 4 bacon, slices
- 2 eggs
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 cups day-old rice
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/2 cup peas and carrots, frozen
- 1/4 cup scallions, sliced, for garnish
Instructions
- 1
In a small saucepan, melt 1 tablespoon of butter over medium heat.
⏱️ 1 min
- 2
Add 1/2 cup of granulated sugar and 1/4 cup of sriracha to the melted butter. Pour in 1/2 cup of Bulleit Bourbon Mesquite Smoked Malt.
⏱️ 1 min
- 3
Bring the mixture to a simmer and reduce it until it thickens into a glaze, stirring occasionally. This will take about 8-10 minutes. Set the glaze aside.
⏱️ 10 min
- 4
In a large pan or wok, cook 4 slices of bacon over medium-high heat until crispy. Remove the crispy bacon and set aside, crumbling it once cooled. Keep the rendered bacon fat in the pan.
⏱️ 5 min
- 5
Crack 2 eggs into the pan with the bacon fat. Scramble the eggs until cooked through, then remove them from the pan and set aside.
⏱️ 2 min
- 6
Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger to the pan. Sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 7
Add 2 cups of day-old rice to the pan. Break up the rice with a spatula or spoon, ensuring no clumps remain.
⏱️ 2 min
- 8
Pour in 1/4 cup of soy sauce and 1 tablespoon of sesame oil. Add 1/2 cup of frozen peas and carrots. Return the crumbled crispy bacon and scrambled eggs to the pan.
⏱️ 2 min
- 9
Stir everything together thoroughly, mixing until all ingredients are well combined and heated through, about 3-5 minutes.
⏱️ 4 min
- 10
Pour the prepared Bulleit Bourbon Mesquite Smoked Malt glaze over the fried rice. Stir to coat the fried rice evenly with the glaze.
⏱️ 1 min
- 11
Garnish with 1/4 cup of sliced scallions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bulleit Bourbon Mesquite Smoked Malt Glazed Fried Rice
For the Fried Rice
- 4 bacon, slices
- 2 eggs
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 cups day-old rice
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/2 cup peas and carrots, frozen
- 1/4 cup scallions, sliced, for garnish
Instructions
- 1
In a small saucepan, melt 1 tablespoon of butter over medium heat.
⏱️ 1 min - 2
Add 1/2 cup of granulated sugar and 1/4 cup of sriracha to the melted butter. Pour in 1/2 cup of Bulleit Bourbon Mesquite Smoked Malt.
⏱️ 1 min - 3
Bring the mixture to a simmer and reduce it until it thickens into a glaze, stirring occasionally. This will take about 8-10 minutes. Set the glaze aside.
⏱️ 10 min - 4
In a large pan or wok, cook 4 slices of bacon over medium-high heat until crispy. Remove the crispy bacon and set aside, crumbling it once cooled. Keep the rendered bacon fat in the pan.
⏱️ 5 min - 5
Crack 2 eggs into the pan with the bacon fat. Scramble the eggs until cooked through, then remove them from the pan and set aside.
⏱️ 2 min - 6
Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger to the pan. Sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 7
Add 2 cups of day-old rice to the pan. Break up the rice with a spatula or spoon, ensuring no clumps remain.
⏱️ 2 min - 8
Pour in 1/4 cup of soy sauce and 1 tablespoon of sesame oil. Add 1/2 cup of frozen peas and carrots. Return the crumbled crispy bacon and scrambled eggs to the pan.
⏱️ 2 min - 9
Stir everything together thoroughly, mixing until all ingredients are well combined and heated through, about 3-5 minutes.
⏱️ 4 min - 10
Pour the prepared Bulleit Bourbon Mesquite Smoked Malt glaze over the fried rice. Stir to coat the fried rice evenly with the glaze.
⏱️ 1 min - 11
Garnish with 1/4 cup of sliced scallions before serving.
⏱️ 1 min