Carbonara Fried Rice

A fusion dish bringing together the rich flavors of traditional carbonara and the satisfying texture of fried rice. This dish is highlighted by crispy pancetta, creamy egg-coated rice, and a generous sprinkle of pecorino romano.

By @mealprepgram

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 3 count Eggs
• 2 count Egg Yolks
• 0.25 cup Pecorino Romano grated
• 1 tsp Freshly Ground Black Pepper
• 8 oz Pancetta diced small
• 4 cups Jasmine Rice cooked
• 1 tsp Ground Black Pepper
• 0 Pecorino Romano extra for serving

Instructions

1. In a medium bowl, beat the eggs and egg yolks with the pecorino romano and a sprinkle of freshly ground black 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 minutes). 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 tablespoon 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 minutes until the bottom of the rice gets golden brown and crisped. Stir the rice and add the pepper. Cook while stirring for 2-3 more minutes until the rice is fully heated through.
5. 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.
6. Serve immediately with an extra sprinkle of pecorino romano and enjoy!