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Bacon Steak And Eggs Rice

Erwan Heussaff

Some spicy fried rice, with scrambled eggs and a well executed hanger steak. A nice little twist to a well loved classic.



  • Olive oil
  • 250 grams of hanger steak
  • Salt to taste
  • 2 eggs
  • 1 tablespoon butter
  • 2 cloves of garlic, sliced
  • 3 pieces of bacon, sliced
  • 2 tablespoons rice vinegar
  • 4 tablespoons chopped spring onions
  • 1 cup white rice
  • 1 teaspoon sesame oil
  • 1 tablespoon of gochujang
  • Togarashi chili
  • Toasted peanuts
  • Black and white sesame seeds

Let's get Cooking...

  1. Cook the hanger in a pan with 1 tablespoon of oil, by rotating it every minute or so, until a nice crust is formed. rest for 5 minutes. Season with salt.
  2. Cook the eggs in a pan, on very low heat, with some butter. Keep mixing until the desired texture is achieved. Finish off with butter and salt.
  3. Fry off the garlic and spring onions with 1 tablespoon of olive oil, deglaze the pan after 3 minutes with some rice vinegar. Leave for 3 more minutes on medium heat.
  4. Add in the rice, sesame oil and gochujang. Toss around until everything is the same colour.
  5. Place the eggs on top of the rice, sliced the steak, place on top. Garnish with peanuts, sesame seeds and togarashi.