Chef Spike Gjerde of Woodberry Kitchen in Baltimore has devised a great weeknight clean-out-your-fridge dinner, cooking with whatever vegetables he has on hand. Gjerde makes the meal completely gluten-free for his wife, who has celiac disease: He adds a splash of wheat-free tamari instead of soy sauce. Slideshow:  More Egg Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 

Spike Gjerde

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© Fredrika Stjärne

Recipe Summary

active:
35 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a large nonstick ovenproof skillet or wok, heat 1 tablespoon of the oil over moderately high heat. Add the bacon and cook, stirring, until browned and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain.

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  • Add the remaining 1 tablespoon of oil to the skillet. Add the vegetables, season with salt and pepper and stir-fry over moderately high heat until crisp-tender, 3 to 5 minutes. Add the ginger and garlic and stir-fry for 2 minutes. Add the rice and stir-fry until heated through, about 2 minutes. Stir in the bacon and tamari and season with salt and pepper.

  • Using the back of a spoon, make 4 nests in the rice. Crack an egg into each nest. Transfer the skillet to the oven and bake for 5 minutes, until the egg whites are just set and the yolks are runny. Serve the fried rice at once, with hot sauce.

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