Ready In 20 Minutes
Serves 4
Tags: Gluten-free, Asian, Spicy, Quick, Weeknight Dinner, Dairy-Free
Smoky flavor from Charqs Smok’n Tender Jerky combines with spicy red chili and ginger in this delicious Asian dish. Mix in any of your favorite vegetables or add roasted chicken for endless variations. This quick, gluten-free weeknight dinner will become a favorite in your family.
Ingredients
1 cup Jasmine rice
1/3 cup Charq’s Smoky Pork Jerky, chopped (about 2 oz)
4 oz. Bacon, chopped
3 large eggs
1 tbsp. minced ginger
1 tsp. red chili flake
1 carrot, peeled and thinly sliced
1 bunch scallions, thinly sliced
1 cup snow peas, thinly sliced
2 tsp. tamari
Procedure
To cook the rice: In a medium pot, combine the rice and 1 ½ cups water. Cover, bring to a boil, and reduce to a simmer. Simmer on low until the rice is tender, about 10-12 minutes. When rice is tender, remove the lid, fluff with a fork and set aside.
To make the stir-fry: In a large, wide skillet, cook the Jerky and bacon over medium heat, rendering the bacon fat. Stir occasionally, and cook until the bacon is golden and crisp, about 10 minutes. Use a slotted spoon to remove the bacon and jerky onto a paper towel-lined plate. Reserve 4 tablespoons of the bacon fat (if you don’t have enough, you can use canola or coconut oil).
In the same skillet, heat 1 tablespoon of the reserved bacon fat over medium heat. In a small bowl, beat the eggs to break up the yolks. When the bacon fat is hot, add the beaten eggs and cook over medium heat, stirring often, until scrambled, only about 2 minutes. Scrape the eggs into a small bowl and set aside.
Add 2 tablespoons of the reserved bacon fat to the same skillet, along with the ginger, red chili flake, carrot, and half of the scallions. Cook until softened, just about 2 minutes. Add the snow peas and cook until crisp-tender, just 1-2 minutes. Add the cooked jasmine rice and stir-fry for 1-2 minutes, until hot. Add the reserved bacon, eggs, and tamari. Cook just until hot, only about 1-2 minutes.
Transfer the Fried Rice to a bowl, garnish with reserved scallions, and serve.
