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Fried Rice with Peas, Corn and Bacon
This simple, freezer-friendly fried rice is studded with corn and peas that can be added in their frozen state (no need to thaw them first, though there’s no harm in doing so). Bacon and oyster sauce ratchet up the flavors, adding layers of smokiness, sweetness and umami. Fried rice is always best made with cooked rice that has been fully chilled (freshly cooked rice yields a soggy, gummy texture). Regular long-grain, jasmine or Japanese-style short-grain rice are best.
4 to 6
Servings
30 minutes
Ingredients
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4
large eggs
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Kosher salt and ground black pepper
Directions
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01In a small bowl, whisk together the eggs and ¼ teaspoon salt. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the eggs and cook, stirring, until set into small curds, 1 to 2 minutes. Transfer to a plate and set aside. Wipe out the pan.
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