Welcome to Single Serving, our new video series showcasing colorful, easily re-createable, and highly Instagrammable recipes for things like sweet potato egg boats, a hummus bowl, and a molten chocolate ramekin cookie. On this week’s episode, we’re tackling hangover food. Picture this: It’s Saturday morning, and if you are feeling #regret from last night’s shenanigans, there’s nothing like bacon-loaded fried rice to get you back on track. As long as you have the essentials (bacon, onion, rice, eggs, soy sauce), the rest is really optional. Go forth and enter fried rice heaven.
Hangover fried rice
- 2 slices bacon, chopped
- 1/4 onion, diced
- 1 clove garlic, minced
- 1 small carrot, diced
- 1 teaspoon brown sugar
- 1/4 cup sweet white corn kernels (frozen works well)
- 1 cup leftover white rice (ready-made; frozen rice works too)
- 2 eggs
- soy sauce, to taste
- sriracha, to drizzle, optional
- 1 green onions, thinly sliced
- 2 tablespoons furikake
- Heat a wok or large skillet over medium-high heat. Add bacon and sauté until golden brown, about 8 minutes. Add the onion, garlic, carrot, and sugar and sauté until tender, about 5 minutes. Add corn and cook until warm and slightly caramelized, about 2-3 minutes. Add the rice and cook, stirring occasionally until rice is warm with crispy, brown bits.
- Form a well in the center of the pan, and add the eggs. Sprinkle salt and pepper over eggs. Cook until egg white is completely opaque and yolks begin to firm up. Quickly chop egg into fried rice. Dash with soy sauce to taste.
- Transfer rice to a bowl. Top with sriracha, green onion, and furikake. Eat immediately.
For more recipes that see you through it all, find Brit + Co on Pinterest.
(Recipe via Anna Monette Roberts / Brit + Co)