Bacon Egg and Sweet Sausage Fried Rice

Bacon Egg and Sweet Sausage Fried Rice:

3 eggs

2 tbsp. water

4 tsp. oil

8 bacon strips

2 tbsp. fish sauce

3/4 cup (about 4 oz.) sweet Chinese sausage, sliced 1/8" thick and halved

1 cup chopped onion

1 cup frozen corn

2 cloves garlic, minced

2 tsp. minced ginger

1/2 cup chopped scallion (green tops only)

2 cups bean sprouts

6 cups cooked rice, cold

1/2 scant tsp. salt

1/4 tsp. black pepper

Beat eggs and 2 tbsp. water. Add 2 tsp. of oil to a preheated large skillet on medium heat. Add egg mixture and cook until the bottom is set. Turn over and cook for 15 to 20 seconds. Remove from pan. Place on a cutting surface and cut into small pieces. Set aside.

Using the same pan, on medium high heat, add 2 tsp. oil. Cook bacon on both sides until brown and crisp. Remove from skillet and place on paper towels. Cut into 1/2 inch pieces. Drain fat from skillet into a small bowl, keeping about 1 tbsp. in pan. Reserve the drained fat.

Combine fish sauce and 2 tbsp. of reserved bacon fat in a small bowl. Set aside.

Reduce heat to medium/medium low. Add Chinese sausage. Cook for 2 minutes. Add onion, corn, garlic, ginger, scallion, and bean sprouts. Sauté for 2 to 3 minutes.

Add rice, breaking up lumps. Drizzle fish sauce and bacon fat mixture over rice. Add salt and pepper. Stir till well combined. Cook until rice is hot. Stir in bacon and eggs and cook for 2 to 3 minutes. Serve.

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