Fried rice with bacon

Ingredients:

• 1 tsp. dark sesame oil
• 3 thick slices bacon, thinly sliced
• 0.5 tsp sugar
• 1 tbsp. lightly salted soy sauce
• 6 large eggs
• 1 cup grape tomatoes, halved
• 1 tbsp. chopped peeled ginger root
• 170g snow peas, ends removed, pods broken in half
• 1 orange, yellow, or red bell pepper, thinly sliced
• 1 bunch green onions, thinly sliced
• 4 cups cooked white or brown rice (defrost if frozen)

Preparation:

1. Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; cook until the bacon is glazed, about 1 minute. Transfer with a slotted spoon to a bowl; pour the rendered fat into the bowl. Wipe the skillet clean.
2. In the same skillet, heat 2 teaspoons of rendered bacon fat over medium heat. Whisk the eggs with 1/2 teaspoon of salt in a medium bowl; add to the skillet and cook, without stirring, until set, 3 minutes. Transfer to a plate and break the eggs into large pieces.
3. Heat the remaining fat in a skillet over medium-high heat. Add the tomatoes and ginger; cook until the tomatoes are soft, 2 to 3 minutes. Add the peas, bell pepper, and green onions; cook until crisp, about 3 minutes. Add the rice and the remaining 2 tablespoons soy sauce; cook until the rice is heated through, about 2 minutes. Add the eggs and cook for 1 minute. Top with crispy bacon.