Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Carbonara Fried Rice
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1054
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 156 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 233 mg
- Sodium
- 801 mg
The rich flavor of a carbonara combined with the crispy, crunchy texture of fried rice. Need we say more?
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1054
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 156 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 233 mg
- Sodium
- 801 mg
Ingredients
Directions
- 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.
