MANGO, PEA POD, AND BACON FRIED RICE

Asian|Pork|Sides

Ingredients

2 tablespoons peanut oil

6 slices raw bacon

1 large onion, chopped

1 jalapeño, minced including seeds

1 tablespoon ginger root, minced

8 garlic cloves, chopped

4 large eggs

3 cups Jasmine rice, cooked (1 cup raw)

1 teaspoon salt

1 teaspoon black pepper

2 cups pea pods, stringed

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 large mango, peeled, pitted, and cubed

⅓ cup basil leaves, chopped (plus more for garnish)

Instructions

Heat the peanut oil in a large deep skillet over medium high heat and add the bacon to the pan. Cook until the bacon is crisp turning occasionally. Remove the bacon from the skillet and chop when it is cool enough to handle. Set aside

Add the onions, jalapeño, ginger, and garlic to the pan drippings and cook until soft and fragrant, about 2 minutes. Push the onions to one side of the pan and crack the eggs into the empty side of the pan. Scramble the eggs with your spatula until almost cooked through but still wet.

Add the rice, salt, and pepper to the pan and mix everything together. Press the mixture into a flat, even layer with the back of the spatula and let cook for 3 minutes to allow the rice to get slightly crispy on the bottom. Repeat this process 2 more times.

Add the pea pods, soy sauce, and oyster sauce to the pan. Cook for 2 minutes stirring occasionally until everything is well combined and the pea pods are bright green and crisp tender. Toss in the mango and basil and cook 1 minute more. Serve hot.