Fried Rice (Chahan)

Serves 2 generously as a main dish or 4 as a side dish

2 eggs

4 slices bacon

1/4 cup diced onion or shallots

1 1/2 cups chopped fresh spinach

4 cups cooked rice (Japanese rice, which is stickier than long grain rice)

Pinch of salt and pepper

2 tablespoons soy sauce

2 teaspoons sesame oil

In a wok or fry pan, heat some vegetable oil. In a small bowl, beat eggs and then scramble them in the hot oil. Remove the eggs to a plate. Set aside.

In the same wok, add the bacon and fry on medium heat until browned and crispy. Discard any excess oil, but leave some behind, then add in the onions and spinach. Increase the heat to high, and when spinach has wilted, add in the rice and toss together, pressing down on the rice as you toss. Fry for about 2 minutes and when the rice has been heated through. Add salt and pepper and then pour the soy sauce around the edge of the pan, continuously stirring the rice. Add in the scrambled egg and toss well. Turn heat off and add the sesame oil. Mix together and serve immediately.