Bacon Thai Fried Rice

Heat a large skillet or wok over medium heat, allowing it to warm up and reach an optimal temperature. Cook the bacon until it reaches a golden brown color and becomes crispy, taking around 5 minutes to achieve this. Remove the cooked bacon from the skillet with a slotted spoon and transfer it to a bowl, reserving the rendered fat in the process.

Reintroduce 2 tablespoons of the reserved bacon grease back into the skillet, allowing it to melt and warm up. Increase the heat to medium-high and cook the minced garlic until its aroma is released, taking approximately 30 seconds.

Add the sliced onion to the skillet and cook it until it becomes soft and translucent, stirring frequently throughout the cooking process. This should take around 2 to 3 minutes.

Add the diced tomato and pineapple to the skillet, stirring constantly until they are warmed through and combined with the other ingredients.

Increase the heat to high and add 1 tablespoon of the reserved bacon grease back into the skillet. Add the cooked rice to the skillet, stirring constantly with a spatula to ensure it is evenly coated with bacon grease. Cook for about 3 minutes, stirring occasionally.

Add a dash of ketchup, soy sauce, sugar, and white pepper to the rice mixture, stirring well to combine.

Move the rice mixture to one side of the skillet or wok and pour the beaten eggs onto the empty side. Stir-fry until the eggs are almost set, taking around 2 to 3 minutes.

Mix the cooked eggs with the rice mixture. Fold in the crispy bacon bits. Serve the dish hot, garnished with sliced cucumber, green onions, cilantro, lemon wedges, and chile peppers.