2 tsp. vegetable oil
2 Marcangelo Bacon Wrapped Pork Medallions
1 tsp. unsalted butter
2 large eggs, whisked
2 Tbsp. toasted sesame oil
1 clove garlic, minced
1 tsp. fresh ginger, minced
½ cup white onion, peeled and diced ¼”
½ cup carrot, peeled and diced ¼”
2½ cups cold, cooked white rice
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. hoisin or oyster sauce
3 green onions, sliced
2 baby bok choy, thinly sliced
Sliced fresh chilis and extra steamed Asian greens for serving
Preheat the oven to 400°F.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the bacon wrapped pork medallions for 2 minutes per side. Transfer medallions to a foil-lined baking sheet and bake for 20 to 25 minutes to an internal temperature of 160°F.
Melt butter in the same large skillet over medium-high heat, add eggs and cook stirring until just set, about 30 seconds. Transfer scrambled eggs to a small plate.
Heat toasted sesame oil in the skillet. Add garlic, ginger, onion and carrot and sauté for 4 or 5 minutes, stirring occasionally until softened. Turn the heat to high and add the rice all at once. Sauté for 4 or 5 minutes until hot, letting rice rest in the skillet for a bit in between stirring so it crisps up on the bottom a little.
Reduce heat to medium and drizzle rice with soy, rice vinegar and hoisin sauce tossing to combine. Stir in scrambled eggs, green onions and baby bok choy during the last minute of cooking until just wilted.
To serve, divide fried rice between two plates and top with bacon wrapped pork medallions. Serve with sliced fresh chilies if desired and extra sautéed Asian greens like bok choy, choy sum or pea shoots.