Bacon-and-Egg Rice

Ingredients

• 8  bacon 
• 0.5 teaspoon pepper black
• 6 large eggs 
• 1 medium onion finely chopped
• 1.5 teaspoons salt 
• 0.5 cup scallions chopped
• 1 teaspoon asian sesame oil 
• 1 tablespoon vegetable oil 
• 2.5 cups water 
• 2 cups rice long-grain white

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• spatula

Directions

1. Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes.
2. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
3. Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes.
4. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
5. Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
6. Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes.
7. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat.
8. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes.
9. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute.
10. Serve immediately.