Fried Rice Carbonara

Ingredients:

• 4 cups of cooked long-grain rice
• 140 g pancetta, cut into 0.5 x 2.5 cm pieces.
• 1 cup frozen green peas
• 2 green onions, thinly sliced
• 1 tbsp. freshly grated parmesan
• 4 large egg yolks

Preparation:

1. Add the pancetta to a large nonstick skillet over medium heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is very crisp, about 10 minutes. Remove the pancetta to a plate with a slotted spoon and set aside.
2. Add the rice to the pan and spread it into an even layer with a spatula, breaking up any large pieces. Sprinkle with 1 teaspoon of salt, then add a couple of turns of ground black pepper. Add the green peas and let stand until the rice begins to brown on the bottom, about 3 minutes. Stir with a spatula and continue to cook, stirring occasionally, until the rice is crisp and most of the moisture has evaporated, another 8-10 minutes.
3. Add the pancetta back to the pan along with the green onions. Cook, stirring, for another minute. Taste, adding more salt and pepper if needed.
4. Divide the rice among four bowls and sprinkle each serving with 1/4 cup Parmesan cheese. Make a well in the center of each serving of rice and drop one egg yolk into it. Season with black pepper, if desired. Stir the yolk into the hot rice before serving.