Thick-cut peppered bacon crisps into a weeknight fried rice that comes together in twenty minutes. The label says it's fully cooked, so this is really a warm-through and build situation. Serves two generously from one skillet.

Serves 2. 25 minutes, 20 at the stove.

About 1290 calories a serving, 33 g protein, 201 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 6 slices of bacon into quarter-inch pieces and set aside. Dice 1/2 medium onion and mince 2 garlic cloves. Slice 4 scallions, keeping white and green parts separate.
2. Set a large skillet over medium-high heat and add 2 tablespoons oil. When the pan is hot, add the onion and cook for two minutes, stirring once, until it begins to soften. Add the garlic and cook for 30 seconds until fragrant.
3. Add 2 cups cooked rice to the pan, breaking up clumps with a wooden spoon. Toss constantly for three to four minutes until the rice is heated through and lightly browned. Season with salt and pepper to taste.4 min
4. Push the rice to the sides of the pan, creating a well in the center. Add 1 tablespoon butter to the center and crack 2 eggs into it. Scramble the eggs with a fork, then toss them into the rice along with the white parts of the scallions and the bacon pieces. Cook for one minute, tossing constantly.1 min
5. Take the pan from the heat and fold in the green parts of the scallions. Taste and adjust the seasoning, then serve family-style directly from the skillet.

Note Swap the rice for 3/4 pound new potatoes, diced small and parboiled for five minutes, if you prefer. Leftovers keep for three days in an airtight container and reheat well in a hot skillet. Serve with hot sauce or soy sauce on the side.