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1
Start by making your rice. I use a rice cooker. So I add the rice to the rice pot, and rinse it several times in cold water until the water runs clear. Drain and then put the pot into your rice cooker. Add the first listed amount of water. Cover, and turn on the rice cooker. Cook according to your rice cooker instructions, until it is finished. I love the rice cooker.
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2
Now I do this the same day, and the trick to making fried rice the same day is to make sure the rice gets dry. I accomplish this by removing the cooked rice from the rice cooker onto a baking sheet lined with parchment paper, fanning it out, and letting it sit on the counter for several hours. Otherwise, let the rice cool, store in the refrigerator and use the following day.
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3
Make sure you have prepared the remaining ingredients.
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4
Heat a large wok on medium heat. Add in the diced bacon, and cooked until slightly crisp. Keep the bacon fat in the wok, along with the bacon. Next toss in the garlic and shallot and cook for about 40 seconds or so. Add the butter and your chili oil. Stir, then toss in the carrots. Add the second amount of water. Stir.
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5
Turn up the heat to high. Add in the beaten eggs, and stir, ensuring the the eggs are thinned out and cooked. Using your spatula, break up the eggs into pieces.
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6
Toss in your rice, and begin breaking that up, using your spatula, and scraping underneath the rice in the wok. Use your wok master skills and wok like you mean it. Toss in the peas, fish sauce, cracked black pepper, and soy sauce. Keep working, aggressively under high heat until you get a nice light crust on the rice.
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7
Serve immediately.
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8
The result is an awesome bacon fried rice. You get the great smokiness from the bacon, and when everything is mixed together, well, let's just say it's awesome. It's perfect for breakfast as well. Hope you enjoy!
