Carbonara Fried Rice
From McGough's Recipes
| Cook | Total | Serves |
|---|---|---|
| 30 Min | 30 Min | 4 |
Ingredients
- 5 ounces pancetta, cut into 1/4-by-1-inch pieces
- 4 cups cooked long-grain rice
- Kosher salt and freshly ground black pepper
- 1 cup frozen peas
- 2 scallions, thinly sliced
- 1 cup freshly grated Parmesan
- 4 large egg yolks
Directions
- Add the pancetta to a large nonstick skillet and place over medium-low heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is very crisp, about 10 minutes. Use a slotted spoon to remove the pancetta to a plate; set aside.
- Add the rice to the skillet and spread into an even layer with a spatula; break up any large chunks. Sprinkle 1 teaspoon salt evenly over the top, then add a couple turns of pepper. Sprinkle the peas on top of the rice and let sit until the rice begins to brown and crisp on the bottom, about 3 minutes. Mix together with the spatula and continue to cook, stirring occasionally, until the rice is crisp and most of the moisture has cooked out, 8 to 10 minutes more.
- Add the pancetta back to the skillet along with the scallions. Cook, stirring, for 1 minute more. Taste, adding more salt and pepper if needed.
- Divide the rice among 4 bowls and top each with 1/4 cup Parmesan. Make a divot in the center of each serving of rice and slide 1 egg yolk into each divot. Top with more pepper if desired. To eat, stir the egg yolks into the hot rice mixture.
