Potato Fried Rice (土豆炒饭)

Ingredients

• 1 and 1/2 tablespoons vegetable oil
• 3 slices bacon (chopped)
• 1 cup diced potato (1/3-inch or 1-cm cubes)
• 1 and 1/2 tablespoons light soy sauce (*Footnote 1)
• 3 eggs (beaten)
• 3 cups cooked white rice
• 1 cup diced ham (or other leftover meat (chicken, beef, or shrimp))
• 1/2 cup frozen green peas
• 1 teaspoon cumin powder
• 1/4 teaspoon white pepper powder
• 4 green onions (chopped, green and white part separated)
• Salt to taste

Steps

1. 1

   Add 1/2 tablespoon oil and bacon to a large nonstick skillet. Cook over medium heat until the bacon turns dark brown and crispy. Turn to medium low heat if the pan starts to smoke. Transfer bacon to a plate and reserve the bacon fat in the pan.

2. 2

   Add potato. Cook and stir until the surface turns golden brown. Add 1/2 tablespoon soy sauce. Stir a few times until the surface turns dark brown and the inside tender. If the potato isn’t cooked through, add 2 tablespoons water and immediately cover the pan. Let steam for a minute. Transfer the potato to the plate with the bacon.

3. 3

   Add the remaining 1 tablespoon oil and pour in egg. Cook until the bottom is set but the top side is still raw. Add rice on top of egg and spread it with a spatula, so the rice is coated with egg mixture. Use a spatula to break the rice into smaller morsels.

4. 4

   Add frozen peas, ham, and green onion. Sprinkle cumin powder, white pepper powder and the remaining 1 tablespoon soy sauce.

5. 5

   Stir and cook until the rice is well separated and the green peas are cooked, 2 to 3 minutes.

6. 6

   Add cooked potato back into skillet. Stir for another minute to mix everything well. Use a spoon to taste the rice and season with more salt if necessary.

7. 7

   If you like your rice a bit crisped, turn off heat and let the rice continue cooking with the residual heat for 1 to 2 minutes without moving. Fluff with spatula.

8. 8

   Serve hot as a light main or side.