Bacon, Egg and Cheese Fried Rice

Preparation

1. Step 1

   In a 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until golden and crispy, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and transfer the bacon fat to a small heatproof bowl (you should have about 3 tablespoons of bacon fat; if short, add enough neutral oil to make 3 tablespoons).

2. Step 2

   Return 2 tablespoons of the bacon fat to the skillet and heat over medium-high. Add cabbage and 1 cup of the scallions; season with salt and pepper. Cook, stirring occasionally, until cabbage is tender and lightly golden and all of the liquid has evaporated, about 8 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds.

3. Step 3

   Meanwhile, in a small bowl, combine eggs and cheese and beat until well blended.

4. Step 4

   Reduce heat to medium and add rice and soy sauce. Season with salt and pepper, and cook, stirring, until well incorporated and rice is warmed through, about 2 minutes. Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon bacon fat and the egg mixture, and allow it to set a little before stirring. Cook, stirring occasionally, until scrambled, 1 to 2 minutes. Stir scrambled eggs and the remaining ¼ cup scallions and the peas (if using) into the rice mixture until well blended.

5. Step 5

   Divide fried rice among bowls and top each with some of the reserved crispy bacon. Serve with hot sauce.