This flavorful fried rice is packed with vegetables and crispy bacon and topped with a fried egg. Using a shortcut of store-bought frozen rice means this comes together in under 20 minutes.
0 Trim the woody ends off the asparagus stalks and discard them. Dice the remaining asparagus into small coins.
1 Make the sauce by whisking together the coconut aminos, rice vinegar, and toasted sesame oil.
2 If you’re going to cook your bacon in a wok or if it won’t easily fit in your pan, chop it into bite-sized pieces before cooking it. In a large skillet or wok over medium heat, cook the bacon until crispy. Once cooked, transfer the bacon to paper towels to drain and cool.
3 Drain off all but a thin layer of bacon grease from the pan. Add the asparagus to the pan with ¼ teaspoon of salt and cook until it turns bright green and is tender, 2 to 4 minutes depending on how thick the stalks are. Stir in the peas.
4 Add the cooked rice to the skillet, stirring to combine with the asparagus and peas. Pour the sauce over the rice and give it a stir to combine. Let it cook, without stirring it, for about 2 minutes just to let some of the rice kernels crisp up on the bottom of the hot skillet.
5 Stir a few more times to combine everything and then transfer the fried rice to serving plates or bowls.
6 Wipe out your skillet or wok and return it to medium heat (or use a nonstick pan if you prefer) and add the cooking oil. When it begins to shimmer, crack the eggs into the oil and let them cook until the whites are nearly set. In the last minute, cover the eggs with a lid to let them finish cooking all the way through.
7 Crumble bacon over the rice and add a fried egg to each bowl. Season the eggs with some salt and top the bowls with green onions, a squeeze of lime juice, and / or hot sauce or chili crisp. Enjoy!
