Spicy Bacon & Beef Fried Rice with Spinach and Feta

A bold, satisfying one-pan meal where smoky bacon, seasoned ground beef, and fluffy egg-fried rice come together with wilted spinach, tangy feta, and a fiery sriracha kick.

Let's cook

1. Cook 1.5 cups of dry rice according to package directions, then spread it out on a tray and let it cool for at least 10 minutes — slightly dry rice fries much better than fresh.
2. Chop 4 strips of bacon into small pieces and cook them in a large skillet or wok over medium-high heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Add 300g (about 10 oz) of ground beef to the same pan with the bacon fat. Season with salt, pepper, 1 tsp cumin, and 1 tsp smoked paprika. Cook, breaking it apart, until browned and cooked through, about 5-6 minutes. Push to one side of the pan.
4. Crack 3 eggs into the empty side of the pan and scramble them quickly, cooking until just set, then fold them into the beef mixture.
5. Add a drizzle of cooking oil if the pan looks dry, then add the cooled rice. Press it against the hot pan and let it sit undisturbed for 1-2 minutes to get slightly crispy on the bottom, then stir and repeat once more.
6. Add 3 large handfuls of spinach and toss everything together until the spinach is fully wilted, about 1-2 minutes. Stir in the crispy bacon.
7. Drizzle 1.5 to 2 tablespoons of sriracha over the rice (adjust to your heat preference) and toss to combine evenly. Taste and adjust salt and pepper.
8. Divide into three bowls and top each generously with crumbled feta cheese. Serve immediately with extra sriracha on the side.