Description
Dinner in minutes!
Ingredients
- 4 ounces, weight Diced Pancetta
- Olive Oil, As Needed
- 12 ounces, weight Shredded Brussels Sprouts
- 4 cloves Garlic, Minced
- 3 cups Cooked Rice (leftovers Are Great For This!)
- 3 whole Eggs
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon Sesame Oil
Preparation
In a large skillet, add pancetta with a drizzle of olive oil over medium-high heat. Cook for 7 minutes or until pancetta is crispy and some of the fat has rendered. Add Brussels sprouts and garlic to the pan. Cook, stirring, for 3 minutes until the sprouts have softened slightly and browned. Remove from the pan.
To the same skillet, add a drizzle of olive oil and rice. Press the rice into a single layer so that it can crisp on the bottom. Wait 1 minute, then stir the rice and press it into another layer so more pieces can brown. Add eggs, Worcestershire, and sesame oil to the skillet. Quickly toss the eggs with the rice to scramble and cook them—they should coat most of the rice. Again, press the rice into a single layer for about 1 minute, then flip it and repeat a few more times to brown the rice and egg.
Return the Brussels sprout mixture to the skillet with the rice. Stir to combine and taste; add more Worcestershire or salt to increase the flavor as needed (how much salt you use will depend on how salty your pancetta is).
Serve as a main course or in smaller portions as a side dish. Enjoy!
