3cupsleftover cold rice**DON'T use freshly made rice**
1cupbaby spinach, chopped
2tbspsoy sauce
1largeegg, well beaten
2green onions, sliced
For Serving:
Sriracha
Hot chile oil
Soy sauce
Toasted sesame seeds
Instructions
Prep the vegetables, whisk the eggs, and have all of the other ingredients ready before starting the cooking process.
Cook the bacon in a large skillet or wok over medium heat, tossing occasionally, until crisp and rendered. Set aside on a paper towel to drain the grease.
Add the butter or vegetable oil to the same large skillet or wok (with bacon grease if desired) over medium-high heat. Once very HOT, add the mushrooms then cook, stirring occasionally, for 2-3 minutes or until golden brown.
Add the onion and cook, stirring constantly, for 2 minutes.
Add the toasted sesame oil, ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
Add the rice, baby spinach, bacon bits, and soy sauce then stir to coat evenly and cook until warmed through, about 2-3 minutes. Taste and add more soy sauce if needed or desired.
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.
Sprinkle with green onions then serve immediately with sriracha, chile oil, soy sauce, and toasted sesame seeds on the side. Enjoy.