I know what you’re thinking, but listen, I’m not here for any turkey bacon slander. It’s salty, crispy, and savory: what’s not to love? Stir-fried with asparagus, they make an unlikely but deeply delicious pairing in this quick and easy fried rice. Don’t knock it until you’ve tried it.
- 1/2 pound chopped turkey bacon
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 small onion, finely diced
- 3 eggs
- 2 tablespoons avocado oil
- 1 1/2 cups asparagus, cut into 1-inch pieces
- 4 cups cold leftover steamed rice
- 2 tablespoons soy sauce
- 1/4 cup chopped green onions
- 1/2 teaspoon pepper
- In a wok or large skillet, heat 1 tablespoon of the oil and cook the turkey bacon over medium-high heat, flipping the turkey bacon every few minutes to evenly brown. After a few minutes, once the turkey bacon is cooked through and crispy, remove from the skillet but do not wipe the skillet clean.
- Sweat the ginger, garlic, and onion in the skillet until they become translucent and aromatic, about 1 minute.
- Crack the eggs into a medium bowl, and stir them to break the yolks. Pour the eggs into the skilled and quickly stir to cook. While the eggs are still a little runny, push them to the side of the skillet. Add the remaining avocado oil to the center of the skillet and add the asparagus, stir-frying it in the oil for about 1 minute, then push it next to the eggs.
- Turn the heat to high and add the rice to the skillet, breaking up clumps with a wooden spoon. Once the rice becomes loose, mix and fold the eggs and asparagus into the rice. Drizzle the soy sauce into the skillet, and continue to stir-fry. Add the reserved turkey bacon and green onions and season with black pepper and serve.