Photo by Farideh Sadeghin
Servings: 4
Prep time: 10 minutes
Total time: 30 minutes4 ounces|113 grams streaky bacon, thinly sliced
1 small yellow onion, thinly sliced
½ cup yellow mustard, plus more to serve
6 ounces|171 grams ground beef
kosher salt and freshly ground black pepper, to taste
2 cups cooked white rice
1 cup shredded cheddar cheese
1 head iceberg lettuce
1 cup sliced gherkins
toasted sesame seeds, to garnish
Prep time: 10 minutes
Total time: 30 minutes
Ingredients
1 small yellow onion, thinly sliced
½ cup yellow mustard, plus more to serve
6 ounces|171 grams ground beef
kosher salt and freshly ground black pepper, to taste
2 cups cooked white rice
1 cup shredded cheddar cheese
1 head iceberg lettuce
1 cup sliced gherkins
toasted sesame seeds, to garnish
Directions
- Heat a wok over medium-high. Add the bacon and cook until crispy, about 4 minutes. Add in the onion and cook until soft, about 3 minutes more. Stir in the mustard and cook 1 minute, then add transfer the mixture to a bowl.
- Add the beef and cook, breaking up pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Season with salt and pepper and add the bacon and onion mixture back to the wok along with the rice. Cook, stirring, until thoroughly mixed and warmed through, about 4 minutes. Season with salt and more mustard and stir in the cheese.
- To serve, divide the fried rice among bowls and serve with some lettuce leaves and gherkin slices. Sprinkle with sesame seeds and serve with ketchup and mustard on the side.