Leftover Fried Rice with Vegetables and Bacon

Ingredients

1 cup Parmesan cheese Finely grated, optional for topping

1 pound leftover jasmine rice Leftover rice, cooked just past al dente

enough to cover the bottom of the pan Cooking oil For stir-frying

1 large Eggs Beaten before adding to the pan

1/2 Leek Pre chopped

1/4 Carrot nub Chopped finely

4-6 slices Canadian bacon Crispy cooked bacon, chopped

to taste Poblano peppers Chopped

to taste Onions Chopped

1/2 cup Frozen peas For adding at the end

to taste White pepper For seasoning

Equipment

Microplane

Large pot

Wok or large frying pan

Spatula

Directions

Prepare all ingredients and have them close by. The dish comes together quickly.

Grate the Parmesan cheese finely using a Microplane.

Prepare a pot of boiling water with just a little salt.

Use 1 pound of leftover cooked jasmine rice.

Cook the rice just past al dente.

Turn off the water once rice is cooked, then transfer the rice directly into a bowl with some oil.

Start melting the oil and cook a prebroken egg in the pan.

Add chopped leek, carrot nub, and crispy Canadian bacon.

Add vegetables like poblano peppers, onions, and frozen peas.

Mix everything well and season with white pepper.

Cook until the vegetables are heated through and well mixed with rice.

Serve hot, optionally with extra cheese or toppings.