Carbonara Fried Rice
This Carbonara Fried Rice combines the best of two comfort food favorites: the crispy, savory texture of fried rice and the creamy richness of Italian carbonara. With pancetta, Parmesan, and silky egg yolks, it’s an easy weeknight meal that feels indulgent and restaurant worthy. Perfect for using up leftover rice!
Ingredients
- 5 ounces pancetta cut into 1/4 by 1 inch pieces
- 4 cups cooked long grain rice best if day old
- Kosher salt and freshly ground black pepper to taste
- 1 cup frozen peas
- 2 scallions thinly sliced
- 1 cup freshly grated Parmesan
- 4 large egg yolks
Instructions
- Cook the pancetta: Place pancetta in a large nonstick skillet over medium low heat. Cook until fat renders and pancetta is very crisp, about 10 minutes. Remove with a slotted spoon and set aside.
- Fry the rice: Add the rice to the same skillet, spreading into an even layer. Break up clumps. Sprinkle with 1 teaspoon salt and a few turns of pepper. Scatter peas on top. Cook undisturbed for 3 minutes, then stir and cook another 8–10 minutes until rice is crisp and golden.
- Add flavor: Stir pancetta and scallions into the rice. Cook for 1 more minute. Taste and adjust seasoning as needed.
- Serve: Divide rice among 4 bowls. Top each with 1/4 cup Parmesan. Make a small well in the center of each and gently add 1 egg yolk. Finish with extra black pepper.
- Enjoy: Stir the egg yolk into the hot rice before eating to create a creamy, carbonara style sauce.
Notes
- Best made with day old rice for the perfect fried texture.
- You can substitute bacon for pancetta.
- Pecorino Romano works as a swap for Parmesan if you prefer a sharper flavor.
- Mix the yolk just before eating for the silkiest result.