1 medium onion, finely chopped
1/2 cup chopped celery
1 carrot, peeled and chopped
2 tablespoons finely chopped and peeled fresh ginger
1 1/2 cups thinly sliced red bell pepper
3 slices thick-cut bacon, chopped
1 tablespoon toasted sesame oil
¼ cup lower-sodium soy sauce
2 tablespoons rice vinegar
2 1/2 cups cooked rice
½ cup frozen peas, thawed
Green onions, for serving
Chop onion and celery, peel and chop ginger and carrot, and thinly slice red bell pepper. Keep all veggie cuts between 1/4 and 1/2 inch pieces. In a deep 12-inch skillet, heat bacon. Cook until crisp, about 3 minutes, then transfer bacon to paper-towel-lined plate. You can also substitute bacon for 1 tablespoon of vegetable oil. Add toasted sesame oil and ginger to skillet. Cook on medium-high 1 to 2 minutes.
Add onions to skillet and cook 1 to 3 minutes or until golden, stirring. No onions? Substitute in finely chopped green onions, garlic, or shallots. Reduce heat to medium. Stir bell pepper, celery, and carrot into skillet and cook 3 to 5 minutes. For added flavor, stir in chopped green beans, carrots, or broccoli instead.
Add rice to skillet and cook 4 minutes. Then with a spatula, push rice mixture around edge of skillet, leaving space in center.
In a small bowl, whisk soy sauce and rice vinegar. Stir into skillet along with bacon, cooked vegetables, and peas. Cook 3 minutes or until veggies are softened, stirring and scraping. Top with sliced scallions.