Filipino Bacsilog (Bacon Garlic Fried Rice with Fried Egg)

Method22 steps · about 30 min

1. 1

   Step 1: Trim and chop both scallions, keeping their white/light stem parts separate from the green tops. Keep the greens for finishing. Heat all 2 tbsp canola oil in the rice pan over medium heat.

   Uses Both measured scallions, chopped and separated into whites/light stems and greens now · 2 tbsp canola oil for the rice

2. 2

   Step 2: Add all 12 finely minced garlic cloves to the earlier heated rice oil. Sauté until golden without burning. Scoop out half of the actual fried garlic and hold it separately for finishing; leave the other half and the same oil in the pan.

   Uses All earlier heated canola oil in the rice pan · All 12 finely minced garlic cloves

3. 3

   Step 3: Add all the prepared scallion whites and light stems to the pan containing the earlier garlic oil and the remaining half of the fried garlic. Cook briefly, keeping the green tops and the separately reserved fried garlic aside.

   Uses The actual pan oil and the half of the fried garlic left after removing the garnish reserve · All white and light stem parts prepared from the same two scallions

   
4. 4

   Step 4: Add all 3 cups cold cooked jasmine rice to the earlier garlic-and-scallion pan. Break up the clumps and toss to coat all the rice in the existing oil.

   Uses All earlier pan oil remaining fried garlic and cooked scallion whites · 3 cups already cooked cold jasmine rice

   
5. 5

   Step 5: Season the rice with its measured ½ tsp salt, ½ tsp black or white pepper and ½ tsp MSG. Toss them evenly through.

   Uses All earlier rice in the garlic-scallion oil · ½ tsp rice salt · ½ tsp rice black or white pepper · ½ tsp MSG

   
6. 6

   Step 6: Drizzle the rice’s separate 1 tsp soy sauce around the edge of the pan, let it sizzle briefly, and fold it through the earlier seasoned rice.

   Uses All earlier seasoned rice · 1 tsp rice soy sauce

7. 7

   Step 7: Continue stir-frying until all the rice is steaming hot and fluffy, checking reheated cooked rice reaches 74°C (165°F). Mix in some of the earlier reserved fried garlic and some of the prepared scallion greens. Hold the rest of those same garnish supplies aside for the final plates; keep the finished rice hot while making the other components.

   Uses All earlier seasoned rice with the rice soy sauce · Some of the earlier reserved half of the fried garlic; hold its remainder for final garnish · Some of the greens prepared from the same two scallions; hold their remainder for final garnish

   
8. 8

   Step 8: Lay all 250 g thick-cut bacon in a cold separate pan and add all ¼ cup water.

   Uses 250 g thick-cut bacon · ¼ cup bacon-rendering water

   
9. 9

   Step 9: Cook the earlier bacon and water over medium heat so the fat renders gradually while the water evaporates.

   Uses All earlier bacon and its same quarter-cup rendering water

10. 10

    Step 10: Once the water has evaporated, let the earlier bacon fry in its own rendered fat. Turn it as needed until fully cooked, golden brown and crisp.

    Uses The same earlier bacon and its own rendered pan fat as the water cooks off

    
11. 11

    Step 11: Lift the cooked crisp bacon from its pan, drain it on paper towels, and cut it into bite-size strips or pieces if needed. Keep it for the final plates.

    Uses All earlier fully cooked crisp bacon

12. 12

    Step 12: Heat the separate 1 tbsp egg-frying butter in the egg pan over medium-low heat.

    Uses 1 tbsp butter for frying the eggs

13. 13

    Step 13: Add the selected 2–3 eggs to the earlier heated egg butter and fry gently. Cook until both whites and yolks are firm unless using commercially pasteurized eggs for the source runny-yolk finish; with pasteurized eggs, set the whites and finish the yolks as desired. Season this complete egg batch with its separate 1 pinch salt and 1 pinch black pepper.

    Uses The same earlier tablespoon of egg-frying butter · All two to three large eggs selected for the three finished plates · 1 pinch egg salt · 1 pinch egg black pepper

14. 14

    Step 14: For the cheese sauce, melt its separate 1 tbsp butter over low heat in a saucepan. Stir in all 1 tbsp all-purpose flour and cook the roux, stirring, for 1 minute.

    Cook the cheese sauce roux · 1 minUses 1 tbsp separate cheese-sauce butter · 1 tbsp all-purpose flour

    
15. 15

    Step 15: Gently warm the separate 1 cup unsweetened evaporated milk without boiling it, then gradually whisk it all into the earlier cooked roux. Continue gently over low heat until smooth, without boiling hard.

    Uses All earlier sauce roux after its one-minute cook · 1 cup warm unsweetened evaporated milk

16. 16

    Step 16: Stir all ¾ cup grated cheddar into the earlier milk-and-roux sauce over low heat until melted and silky.

    Uses All earlier smooth evaporated-milk and roux sauce · ¾ cup grated cheddar

    
17. 17

    Step 17: Season the complete earlier cheese sauce with its separate measured 1 tsp soy sauce and its 1 pinch black pepper. Keep the finished sauce warm for assembly.

    Uses All earlier melted cheddar sauce · 1 tsp separate cheese-sauce soy sauce · 1 pinch cheese-sauce black pepper

18. 18

    Step 18: Divide all the earlier finished hot garlic rice among 3 plates.

    Uses All earlier finished hot garlic rice

19. 19

    Step 19: Divide all the earlier drained crisp bacon over the three rice portions.

    Uses All three earlier plated rice portions · All earlier drained cooked bacon topping

20. 20

    Step 20: Top the three rice-and-bacon plates with the earlier fried eggs. If you chose 3 eggs, use one on each plate; if you chose 2, share the cooked eggs across the 3 portions.

    Uses All three earlier rice-and-bacon plates · All earlier fried eggs from the selected two-to-three-egg batch

21. 21

    Step 21: Drizzle the earlier finished warm evaporated-milk cheddar sauce over the rice-and-bacon portions, sharing the complete sauce batch across the three plates.

    Uses All three earlier rice bacon and egg plates · The complete earlier finished warm cheese sauce

22. 22

    Step 22: Finish all three plates with the actual remaining reserved fried garlic and scallion greens held aside during rice finishing. Serve promptly.

    Uses All three earlier sauced rice bacon and egg plates · The actual remaining fried garlic and scallion greens held after using only parts of those same reserves in the rice