2 c. uncooked rice (short grain)
4-6 strips thick cut bacon
1-2 c. chicken (optional)
2-6 carrots, depending on size
8-12 mushrooms, depending on size
salt & pepper
- Cook up the rice according to package directions or use a rice cooker.
- Peel the carrots, and slice them into 1/4 in. pieces. Then set them aside. Slice the mushrooms, and set those aside, too. Cut the bacon into 1/2 inch pieces. Cut the chicken into small, thin pieces, and set them aside.
- Crack the eggs in a bowl and scramble them. Season with pepper, if desired.
- Cook the bacon in the wok over medium-high heat until browned and beginning to get crispy. Stir the bacon frequently, almost constantly. The higher the heat, the more you'll need to keep it moving. Remove the bacon from the pan and leave behind the delicious, golden fat.
- Use the rendered bacon fat to cook the chicken. Remove the chicken from the wok, and set it aside with the bacon.
- Add the vegetables to the wok and cook until the mushrooms are beginning to brown. Season the vegetables with a nice pinch of salt (kosher salt, recommended) and a generous amount of black pepper. Remove those from the pan and set them aside.
- Add the rice to the pan and cook it until it loses some of its stickiness.
- Season the rice with a nice snail of sriracha: 2- 5 turns around the pan depending on your taste.
- Mix in the sriracha, and then sprinkle with black pepper: 10-15 grinds from the pepper mill.
- Then add some soy sauce, probably a couple of tablespoons. Shake some into the rice, adding a little at a time and tasting it. Also add a little drizzle of sesame oil, probably about a teaspoonful.
- Stir the rice around and evenly mix the sriracha, soy sauce, sesame oil, and pepper. Once the rice grains start to brown, remove the rice from the wok and set it aside.
- Add the eggs to the wok and scramble, scramble, scramble.
- Now we can combine everything together and give it a taste. If you think it needs more of something, add it in and stir it around.