We dare any haters of brussels sprouts to try this tasty take out knock off... the adage is true; bacon makes everything better!
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Bacon & Brussels Sprouts Fried Rice
Ingredients
- 6 slices smoked bacon
- 2 cups shredded brussels sprouts (about 10 to 12 large brussels sprouts, see tip)
- 1 carrot grated
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 cups cooked long grain white or wholegrain rice (leftover works great)
- 3 tbsp sodium-reduced soy sauce
- 1 tbsp toasted sesame oil
- 4 green onions chopped
- 4 large eggs
- Additional soy sauce and/or hot sauce to serve (optional)
- Toasted sesame seeds (optional)
Method
- Lay bacon in a single layer in a large wok or deep skillet; add 1 cup water and bring to a boil over medium-high heat. Once water is evaporated, reduce heat to medium and cook, turning bacon occasionally, until bacon is browned but not too crispy.
- Remove bacon to a paper towel lined plate. Spoon off all but 2 Tbsp bacon fat. (Reserve excess fat to use for frying the eggs.) Once bacon is cool enough to handle; chop roughly.
- Add shredded sprouts and carrots to wok; stir fry for 3 to 4 minutes or until starting to brown. Add garlic and ginger; stir fry for 1 minute. Add rice, tossing to coat in pan oils. Stir in cooked bacon, green onions (leaving a small handful for garnish), soy sauce and sesame oil. Cook, stirring, until seasonings are evenly distributed and rice is heated through. (Add a splash of water as needed to keep rice from sticking to the skillet).
- Meanwhile, fry eggs in reserved bacon fat in a separate skillet until cooked to preferred doneness. Divide rice between 4 bowls and top with an egg. Drizzle egg with soy and/or hot sauce and sprinkle with sesame seeds (if using). Garnish with reserved green onion.
Notes
TIPS: To shred brussels sprouts, trim off any discoloration on the end and marked leaves. Halve sprouts lengthwise, slice each half thinly to shred.
For a speedy preparation shortcut, replace the brussels sprouts with 2 cups of your favourite slaw blend such as kale, cabbage or broccoli slaw.
Starting bacon in a cold pan with water helps it to cook more evenly and splatter much less than traditional pan frying.
When stir frying, have all your ingredients prepped ahead, as the cooking takes place quickly; and, have a cup of water on hand to add a splash as needed when/if ingredients start to stick.
