The most beautiful dinner in all the land.
I made this last weekend thinking that it’d be more of a side dish, and it can be, but then I realized that protein + starch + vegetable = dinner, so the one-skillet main dish was reborn. It’s fried rice, but it’s not too Chinese-tasting. It’s Brussels but not obnoxiously so. It’s pancetta, which needs no introduction.
This method for making fried rice comes from my host mom in Japan, Keiko. I lived with her family for 5 months in 2006, and everyday I pinch myself because there’s no way it’s been that long, right? Also 2006 doesn’t feel like 11 years ago, not even a little bit. The method is the best – saute the flavor items for the fried rice, warm some leftover rice in the same skillet, dump eggs right on top, and stir stir stir until everything clumps up and gets nice and crispy. No making omelets and carefully slicing them, no extra dishes, just simple, delicious food.
Also: bagged shredded Brussels are my new boyfriend.