Pancetta Fried Rice with Crispy Egg (GF)
The saltiness from the pancetta offsets the simple peas and carrots in this Pancetta Fried Rice. The grease from frying the pancetta carries depth of flavor, which gets coated on each individual rice grain. If you prefer a crispy egg, the egg will add texture to the rice. If you prefer a runny egg, the yolk will add further richness to the rice.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 large portions
- 1 cup uncooked Jasmine rice (or about 3 cups cooked rice)
- 2 medium carrots - diced into 1/2-cm pieces
- 1/2 cup frozen peas
- 1/2 cup diced pancetta - about 1-cm pieces
- salt - to taste
- white pepper - to taste
- 3 spring onions - thinly chopped
- 2 medium eggs - cooked to your preference
To make the rice (if starting with uncooked rice)
Fried rice works best with leftover rice, but you can also make it with fresh rice. If using uncooked rice, rinse the rice in water and drain. In a small saucepan with a tight-fitting lid, add the rice and 1 cup water. Bring the water to a boil on high heat, then immediately turn the heat to low. Simmer for 15 minutes, covered. Remove from heat and let sit for 5 minutes with the lid still on.
For best quality, gently spread the rice out on a baking tray to cool, so the steam has somewhere to escape and the rice can "dry".
To make the pancetta fried rice
In a wok, add the carrots, peas and about 1 cup of water, so the carrots and peas are just covered. Bring to a quick boil and immediately turn down the heat to low. Simmer until the carrots are just starting to soften and the peas are cooked, about 5 minutes. Drain and set the carrots and peas aside.
In the same wok, heat a bit of oil on medium heat. Add in the pancetta and pan fry until crispy, about 5 minutes.
Turn the heat to medium-high. Add in the carrots and peas and stir fry until everything is well mixed.
Add in the rice and fry until each grain of rice is heated through, breaking apart any clumps of rice with the spatula. Taste and add salt and pepper as desired. The pancetta will add flavor so be careful not to over salt.
Garnish with spring onions.
Serve with an egg cooked to your preference on top. I prefer a fried egg cooked on both sides, but it's also delicious with a runny egg.
Calories: 460kcal | Carbohydrates: 86g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 113mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10885IU | Vitamin C: 21.5mg | Calcium: 93mg | Iron: 2.5mg