Active Time
1 HR 30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

In a large saucepan of salted boiling water, blanch the spinach until wilted, 1 to 2 minutes. Drain well and let cool slightly, then squeeze dry. In a medium bowl, toss the spinach with the sesame seeds and sesame oil. Season with salt.

Step 2    

In a very large skillet, cook the bacon over moderately high heat, turning, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Pour off the fat from the skillet and heat 1/4 inch of canola oil. Add the shallots and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate to drain.

Step 3    

In a bowl, toss the white and brown rices with the oyster sauce, soy sauce and Sriracha until well coated. In a wok or the wiped-out very large skillet, melt the butter. Add the onion and celery and cook over moderate heat until just starting to soften, about 2 minutes. Add the rice and stir-fry over high heat until hot, about 5 minutes. Stir in half of the scallions and season with salt and pepper; keep warm.

Step 4    

Heat a large nonstick skillet and brush with oil. Crack half of the eggs into the skillet and cook sunny side up, about 4 minutes. Transfer the eggs to a plate. Brush the skillet with oil and fry the remaining 3 eggs.

Step 5    

Spoon the fried rice into shallow bowls and top with the spinach, avocado, bacon, fried shallots, fried eggs and the remaining scallions. Serve with pickled vegetables.

Suggested Pairing

Pair this dish with a zesty, white-peach-scented Albariño.

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: ArthurReeds

Review Body: Never tried avocado and fried eggs combination, it should be good.

Review Rating:

Date Published: 2017-06-04