Carbonara Fried Rice

A delightful fusion of classic carbonara flavors with fried rice.

By @maxiskitchen

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 3 pieces eggs
• 2 pieces egg yolks
• 0.25 cup grated pecorino romano
• 1 teaspoon freshly ground black pepper
• 8 oz pancetta
• 1 tablespoon pancetta fat
• 4 cups cooked jasmine rice
• 1 teaspoon freshly ground black pepper
• 1 batch egg mixture
• 8 oz crispy pancetta
• 1 to taste kosher salt
• 1 to taste grated pecorino romano

Instructions

1. In a medium bowl, beat the eggs and egg yolks with the pecorino romano and a sprinkle of fresh ground pepper. Set aside.
2. In a large wok or pan over medium high heat, add the pancetta and cook, stirring every couple of minutes, until golden brown and crispy (7-9 mins). Turn off the heat, remove the pancetta from the wok with a slotted spoon, and place it on a paper towel lined plate to drain.
3. Whisk 1 Tbsp of the hot pancetta fat into the eggs (leaving the rest in the wok) which will temper them. Make sure to keep the eggs moving constantly while you pour in the fat.
4. Turn the heat on the wok back to medium high and add the rice. Spread it into one layer and let it cook undisturbed for 3-4 mins until the bottom of the rice gets golden brown and crisped.
5. Stir the rice and add the pepper. Cook while stirring for 2-3 more minutes until the rice is fully heated through.
6. Remove the pan from the heat and immediately pour the egg mixture onto the rice while mixing rapidly. Once the eggs are evenly coating the rice, mix in the crispy pancetta.
7. Taste and season with a little salt if desired (you may not need it though!). Serve immediately with an extra sprinkle of pecorino romano on top and enjoy!