Pancetta & Egg Fried Rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and the pancetta is cooked through. Turn off the heat.

To the pan, add the soy sauce, sautéed aromatics, and cooked rice; stir to combine, then arrange in an even layer. Cook on medium-high, without stirring, 3 to 4 minutes, or until the rice is slightly crispy. Using a spoon, move the fried rice to one side of the pan. Add the beaten eggs to the other side. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Turn off the heat. Stir to thoroughly combine. Serve the fried rice drizzled with the spicy mayo. Garnish with the sliced green tops of scallions. Enjoy!