It's best to use day old / cold rice for this meal, because it keeps the rice from getting too clumpy or mushy. They maintain their structure and if left alone in the wok or pan, can develop a nice crust on the bottom. If you don't have leftover rice, you can still make fresh rice for it, the texture will just be different. I like to use a wok for this dish, because of the large, evenly heated space, but a large nonstick pan works well too.
1/2 - 1 cup cold, leftover rice
4 leaves of kale, torn into bite sized pieces
4 slices of bacon, chopped
1/2 onion, chopped
2 green onions, chopped
Soy sauce
Oyster sauce
2 eggs
The ingredients in this dish can be whatever you want them to be! I just happened to have the above list in my fridge at the time.
Heat a small amount of oil in a wok or a nonstick skillet. Add bacon and cook until done, brown and slightly crispy. Remove bacon from wok, leaving grease in the pan, and place on a paper towel. Add onion, salt, and pepper and sauté until translucent, about 3 minutes. Add kale and sauté until softened, about two minutes.
Turn the heat to medium-high. Add rice. Drizzle with small amounts of soy sauce and oyster sauce. This will give the rice subtle umami qualities without overbearing the flavor. Give the ingredients a stir to combine, and let sit for a couple minutes. It's okay if the rice gets golden and slightly crunchy on the bottom. That's what we want!
At this point I like to taste and determine if the dish needs more of either soy or oyster sauce and/or if it needs more time to develop the crust. Sometimes I'll stir the ingredients to get a new bottom crust. You really can't mess this up. When you feel that the dish is ready, stir the bacon back in.
After adding the rice, heat another nonstick skillet over medium heat. Melt a pat of butter and crack your eggs into the pan. Cook until the whites are set, but the yolk is still runny. Season with salt and pepper.
Plate the dish. Scoop a portion of fried rice onto a plate or into a bowl. Top with an egg. Enjoy!
