Fried Rice Carbonara
This fun recipe for fried rice carbonara blends two old classics for a great new suppertime taste! The perfect way to use leftover rice, too.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 eggs, beaten to blend
- 1/2 cup shredded Parmesan cheese plus extra for garnish
- 1/4 cup fresh chopped parsley
- 4 strips of bacon, chopped
- ½ cup rice wine
- 2 cups cooked rice
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 2 scallions, chopped
Instructions
- Put the eggs in a bowl with ½ cup parmesan cheese, and most of the parsley. Whisk it all up together and set aside.
- Meanwhile, cook the bacon in a large deep skillet until crispy. Scoop out with a slotted spoon and drain on paper towels, leaving the drippings in the skillet.
- Pour in the wine and cook over medium high heat for a couple of minutes, scraping all the delightful stuck-on bits of bacon off the bottom of the pan.
- Add the cooked rice to the skillet with the bacon drippings and stir for a few minutes until it is hot. Stir in soy sauce.
- Add the butter, the egg mixture, the bacon and the scallions and toss for a minute or two – the heat of the rice is going to cook that egg mixture just the right amount.
- Divide among bowls, garnish with Parmesan and the rest of the parsley and serve!
Find it online: https://www.framedcooks.com/fried-rice-carbonara/