1/2 lb. bacon
1 tbsp. + 1 tsp. soy sauce
1 tsp. sesame oil, plus a few drops
1/8 tsp. dried red pepper flakes
1 ½ cups brown rice, cooked and cooled
1 bunch watercress, stems removed
1 egg beaten
3 tbsp. olive oil
2 scallions, chopped, including green part of scallion
Heat a nonstick frying pan over medium heat and cook bacon, until golden brown and cooked through. Set aside until cooled, crumble into small pieces.
Heat your wok over medium heat. Put the watercress and 1 tsp. of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
Place a few drops of sesame oil in your wok, add the egg to the pan and cook until just done, about 30 seconds. Remove egg from pan and break into large pieces. Heat the oil over medium-high heat, add your scallions and red pepper flakes and cook, stirring, for 1 minute. Add the cooked, cooled brown rice to the pan and heat the rice, stirring, for 4 minutes. Add 1 tbsp. soy sauce, bacon, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining tsp. of sesame oil over the top.