▪️3 Eggs

▪️2 Egg Yolks

▪️¼ Cup Grated Pecorino Romano, plus more for serving

▪️8 oz. Pancetta (or Bacon), diced small

▪️4 Cups Cooked Jasmine Rice

▪️1 tsp Freshly Ground Black Pepper

1️⃣ In a medium bowl, beat the eggs and egg yolks with the pecorino romano and a sprinkle of fresh ground pepper. Set aside.

2️⃣ In a large wok or pan over medium high heat, add the pancetta and cook, stirring every couple of minutes, until golden brown and crispy (7-9 mins). Turn off the heat, remove the pancetta from the wok with a slotted spoon, and place it on a paper towel lined plate to drain.

3️⃣ Whisk 1 Tbsp of the hot pancetta fat into the eggs (leaving the rest in the wok) which will temper them. Make sure to keep the eggs moving constantly while you pour in the fat.

4️⃣ Turn the heat on the wok back to medium high and add the rice. Spread it into one layer and let it cook undisturbed for 3-4 mins until the bottom of the rice gets golden brown and crisped. Stir the rice and add the pepper. Cook while stirring for 2-3 more minutes until the rice is fully heated through.

5️⃣ Remove the pan from the heat and immediately pour the egg mixture onto the rice while mixing rapidly. Once the eggs are evenly coating the rice, mix in the crispy pancetta.

6️⃣ Serve immediately with an extra sprinkle of pecorino romano (or parmesan) on top and enjoy!

⏲5 minute prep time + 15 minute cook time

Recipe serves 4