Calvin Eng's BLT Fried Rice

Yield: 6 servings

Ingredients

115 grams (¼ lb) thick-cut bacon, cut into small dice

1 ½ tablespoons water

1-inch piece ginger, minced

3 cloves garlic, minced

1 ½ tablespoons neutral oil, preferably grapeseed oil.

2 large eggs, beaten

5 cups day-old cooked jasmine rice

¼ cup thinly sliced green onions (green tops only)

1 Roma tomato, cut into small dice

½ tablespoon kosher salt

½ tablespoon MSG

¼ teaspoon sugar

¼ head iceberg lettuce, thinly sliced

Kewpie mayonnaise, to serve

Directions

1. Starting in a cold wok or large cast-iron skillet, combine bacon and water. Turn on heat to medium-high and cook, stirring occasionally, until the bacon begins to brown and crisp up and most of the fat has rendered out, about 10 minutes.

2. Add ginger and garlic to the bacon and reduce heat to medium. Cook the aromatics in the residual bacon fat, stirring occasionally, until they start to soften and take on a little colour, about 5 minutes. Using a slotted spoon, transfer the aromatics and bacon to a small bowl and set aside.

3. Add the neutral oil to remaining bacon fat and increase the heat to medium-high. Once oil is shimmering, pour in the eggs and, using a rubber spatula, scramble quickly until they form big, soft curds, 30 to 40 seconds. Then break the cooked egg up into smaller pieces.

4. Add rice and toss to warm up the grains, coat in the fat, and mix with the eggs. If rice begins to clump, use the back of a spoon or spatula to gently separate all the grains.

5. Add cooked bacon and aromatics, scallions, tomatoes, salt, MSG, and sugar and toss to mix and quickly warm the tomatoes.

6. Divide fried rice among six bowls and top each bowl with a hand of lettuce and a big dollop of mayonnaise. Serve immediately.