As far as I know, there is no good Chinese food in New Orleans. Bold statement, I know. As someone from the North East, I often crave that greasy, salty, MSG filled take out from back home. I’m no trained expert on Chinese cooking, so when I try to replicate the Americanized Chinese food that I grew up on, I give it my own little twist. Introducing, Spicy Bacon and Avocado Fried Rice. It literally takes 15 minutes to make and tastes better than any fried rice you can find down South. It’s beyond easy to make so give it a try next time the boot pizza line is too long at 2am, you can thank me later.
Recipe inspired by Gimme Some Oven
Pro Tip: Day old rice is perfect for this recipe. If the rice is cold it should fry up nicely and not turn into one mushy glob. Also if you are having problems getting your rice fluffy rather than sticky when you originally make it, try rinsing the rice a couple of times before you cook it.
- 5 pieces of bacon
- 1/2 tbsp butter
- 3 eggs, whisked
- 2 carrots, peeled and diced
- Half of one large onion, diced
- 1/2 cup of frozen peas
- 2 cloves of garlic, minced
- 4 cups cooked and chilled rice
- 2 green onions, sliced, green and light green parts only
- 3-4 tbsp of Soy Sauce
- 2 tsp oyster sauce (optional)
- 1 tsp fish sauce (optional)
- 2-3 tbsp of sriracha, depends on how spicy you want it
- 1 avocado, diced
- Bunch of cilantro, chopped
- Lime juice to taste
Heat 1/2 Tbs of butter in a very large pan over medium-high heat. Add whisked eggs cook until scrambled. Remove eggs from pan and set aside for later. Wash pan if necessary.
Put the pan over medium heat and add strips of bacon. Cook until the bacon is done to your liking, then remove bacon from the pan and set aside for later.
Depending on how much bacon grease you have, poor some off and reserve for later. You want a thin layer on the bottom of your pan to cook the vegetables in. Use your best judgement. Place the pan back over medium heat and add the garlic, onions, carrots, and peas. Cook until all vegetables are tender (5-10 minutes). I like to wait until my carrots and onions have a little color, but that’s up to you. Taste vegetables and season with salt and pepper as you see fit.
While vegetables are cooking, combine avocado, cilantro, and lime juice in a bowl. Mix until combined. Season with salt and pepper to taste and set aside.
Once the vegetables are done, increase heat to medium high and add in 1 Tbs of reserved bacon grease. Immediately add the rice, green onions, and soy sauce. If you are using oyster sauce and fish sauce, add those now as well. Stir the rice to fry it for 3-5 minutes and then add in the sriracha and bacon. Stir to combine.
Plate fried rice in a bowl and top with avocado salad. EAT!