CARBONARA FRIED RICE

Carbonara Fried Rice image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 7

5 ounces pancetta, cut into 1/4-by-1-inch pieces
4 cups cooked long-grain rice
Kosher salt and freshly ground black pepper
1 cup frozen peas
2 scallions, thinly sliced
1 cup freshly grated Parmesan
4 large egg yolks

Steps:

Add the pancetta to a large nonstick skillet and place over medium-low heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is very crisp, about 10 minutes. Use a slotted spoon to remove the pancetta to a plate; set aside.
Add the rice to the skillet and spread into an even layer with a spatula; break up any large chunks. Sprinkle 1 teaspoon salt evenly over the top, then add a couple turns of pepper. Sprinkle the peas on top of the rice and let sit until the rice begins to brown and crisp on the bottom, about 3 minutes. Mix together with the spatula and continue to cook, stirring occasionally, until the rice is crisp and most of the moisture has cooked out, 8 to 10 minutes more.
Add the pancetta back to the skillet along with the scallions. Cook, stirring, for 1 minute more. Taste, adding more salt and pepper if needed.
Divide the rice among 4 bowls and top each with 1/4 cup Parmesan. Make a divot in the center of each serving of rice and slide 1 egg yolk into each divot. Top with more pepper if desired. To eat, stir the egg yolks into the hot rice mixture.