Prepare all ingredients: cut bacon into bite-sized pieces, slice cabbage into your preferred size (larger pieces for texture, smaller for even distribution), separate green onions into white and green parts (whites for sautéing, greens for garnish), and mince garlic. If using frozen peas and carrots, microwave them with a splash of water for 1 minute and drain well.
2
Prepare the sauce: mix together 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp Shaoxing wine, 0.5 Tbsp chicken bouillon powder, and 0.25 tsp white pepper in a small bowl.
3
Crack 4 large eggs into a bowl, add a pinch of salt, and beat well until fully combined.
4
Heat a large wok or pan over medium-high heat with 1 Tbsp oil. Add bacon and cook for about 2 minutes until it begins to brown.
5
Add the white parts of green onions and minced garlic, sauté for about 1 minute until fragrant.
6
Add cabbage and stir-fry for about 1 minute until it begins to soften. Transfer the bacon and cabbage mixture to a plate and set aside.
7
In the same wok, add 2 Tbsp oil and heat over high heat. Pour in the beaten eggs and cook for about 30 seconds until the bottom is lightly brown, flip and cook the other side for 30 seconds.
8
Push the eggs to one side, add 1 Tbsp oil to the empty space, and add 4 cups of cooked rice. Move the eggs on top of the rice, break them into smaller pieces, and stir-fry everything together for about 2 minutes.
9
Add the reserved bacon and cabbage mixture back into the wok along with the peas and carrots, mix well for about 1 minute.
10
Pour the prepared sauce around the edges of the wok and wait about 20 seconds for it to caramelize and develop depth of flavor.
11
Stir-fry everything together for about 2 minutes until every grain of rice is evenly coated with the sauce. Taste and add more salt if needed.
12
Turn off the heat, add the green parts of green onions and 2 tsp toasted sesame oil, and give it a final mix.
PrimedTableBETA
