carbonara fried rice

3 tablespoons extra virgin olive oil

8 ounces guanciale, or pancetta cut into thin strips

3 eggs, divided

½ cup Pecorino Romano cheese, grated

3 cups of cooked rice

2 scallions, sliced thin on a bias

2 teaspoons kosher salt

1 teaspoon freshly cracked pepper

Heat a large wok on medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Add the guanciale and allow to get nice and crisp. Move it around the pan to prevent burning. Once the guanciale is cooked. Remove a few tablespoons of the oil to a small bowl, using a slotted spoon place guanciale on a paper towel lined plate. 

Add two of the eggs to the bowl with the cooking oil and whisk to combine. Add the cheese and mix again. Set aside.

Add the rice to the wok and begin to fold it over so it heats and becomes coated in the oil. Once it has softened, push the rice up the sides of the wok. Add the last egg to the middle of the wok and sprinkle with the salt and pepper. Once it begins to cook, cut it up with the edge of the spatula and push it to the sides. Add the cooked guanciale and scallions and mix all together to combine.

Take the wok off the heat and add the egg and cheese mixture. Folding it quickly into the hot eggs.

Season with salt and pepper and serve.