- 4 thick slices of bacon, chopped before cooking
- 1 large yellow onion, chopped (about 1 1/2 cups)
- 1 cup yellow mustard, plus more to serve (yes, 1 cup)
- 1 pound ground beef
- 3 large eggs, lightly beaten
- sea salt and fresh cracked black pepper to taste
- 4 cups cooked rice, preferably from a Chinese food restaurant
- 2 cups shredded cheddar cheese
- 2 cups shredded iceberg lettuce
- 1 heaping cup sliced gherkins
- toasted sesame seeds for topping
- ketchup for tipping
- Heat a wok or very large skillet over medium-high heat. Add the bacon pieces and cook until crispy, about 4 minutes. Add in the onion and cook until soft, about 3 to 5 minutes more. Lower the heat and stir in the mustard and cook 1 minute. Mixture will be gloopy, but that’s right – transfer to a small bowl.
- Without cleaning the pan, add the beef and cook over medium heat, breaking up pieces with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Season with salt and pepper to taste. Transfer to a small bowl and drain off all but about 2 tablespoons of fat.
- Return the pan to medium heat and add the beaten eggs, stirring constantly around the pan until the eggs are cooked through and dry. Add the beef back to the pan. Add the mustardy bacon and onion mixture back to the pan. Add the rice.
- Cook, stirring over low heat, until thoroughly mixed and warmed through, about 4 minutes.
- Remove from heat and add the pickles, cheese and lettuce. Stir to combine. Taste and season with salt and pepper as necessary.
- Divide into bowls and top with ketchup, more mustard, and toasted sesame seeds. Enjoy warm!