3spears of asparagus, wooden ends removed & cut into thirds
2green onions, green and white parts divided
2tspfresh ginger, minced
2largecloves of garlic, minced
Pinch of crushed red pepper flakes, to taste
2cupsleftover cold rice
2tbspsoy sauce, or more to taste
1egg, whisked very well
Toasted sesame seeds
Cook the bacon in a cast iron skillet or wok over medium heat, tossing occasionally, until crisp and rendered. Set aside on a paper towel to drain the grease.
Side Note: Prep all of the vegetables, whisk the eggs, and have all of the other ingredients ready before starting the cooking process.
Add the vegetable oil and toasted sesame oil to the same cast iron skillet or wok (with bacon grease) over medium-high heat. Once very HOT, add the onion, bell pepper, broccoli florets, asparagus, and the whites of the green onions then cook, stirring often, for 2-3 minutes or until the veggies are just fork-tender.
Add the ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the rice, bacon bits, and soy sauce and stir to coat evenly, and cook until warmed through, about 2 minutes. Taste and add more soy sauce if needed.
Push the fried rice to the side and add the egg. Allow to cook for 45 seconds then stir to scramble. Toss with the fried rice until well combined. Pour into a serving bowl.
Serve with the green portion of the green onions, sriracha, chile oil, soy sauce, and toasted sesame seeds on the side. Enjoy.