Serves 3 to 4 Prep Time 8 minutes
Cooking Time 8 minutes
1 1/2 tablespoons peanut oil
6 slices thick-cut bacon, cubed
1 small onion, minced
3 cloves garlic, minced
1 tablespoon minced ginger
2 stalks leek, thinly sliced
100 grams shiitake mushrooms, sliced
1 small carrot, thinly sliced
salt, to taste
1 cup frozen green peas (thawed or soaked briefly in hot water)
3 cups day-old rice
3 tablespoons light soy sauce (we used Kikkoman)
4 large eggs, beaten
truffle oil, to serve (optional)
1. Heat peanut oil in a wok or frying pan. Cook bacon until fat is rendered, about 10 minutes. Set aside bacon and bacon fat separately.
2. In the same pan on high heat, add 3 tablespoons rendered bacon fat and cook onions until softened. Add garlic, ginger, and leeks; cook for 2 to 3 minutes.
3. Add bacon, shiitake mushrooms, and carrots. Season to taste with salt.
4. Sauté for another 3 minutes, then add green peas, rice, and soy sauce. Mix well, then add beaten eggs. Mix egg with the rice mixture and let egg sit for a few seconds to solidify.
5. Turn off heat and transfer rice to individual bowls. Drizzle a little truffle oil on top, if using.
