001: Molly Yeh's All of The Alliums & Bacon Fried Rice

1. an obsessive interest in or feeling about someone or something.

That's what the Oxford Dictionary has to say about a fixation. It's an obsession. And seeing as I frequently swear I'm obsessed with "this" or "that" (it usually sounds like, "I'm so obsessed"), I thought it might be time to share some of those obsessions with all of you with a weekly dose of links to some of my fixations as well as an in-depth look into one of them. This week might be a recipe, but next week could be a pan, or a chocolate chip cookie from my favorite bakery. The point is, every week I'll be sharing the things I'm currently fixated on. And here we go. Week One! 

  • Activewear. Click that link, or don't. It's ridiculously amazing if you haven't already seen it.
  • Spotify's Discover Weekly Playlist. I've found some of my favorite new songs thanks to this gem.
  • Mama's Fish House's Hana Banana Macadamia Nut Tart. It's the dessert I used to order every birthday when I lived on Maui. It's no frills, not  pretty, but holy toledo, it's fantastic. And I crave it.
  • Lassen's Peanut Butter Power Smoothie. I sometimes drive to Echo Park just to grab one...I should probably figure out how to make it. Or maybe I don't want to know cause I'm pretty sure it's got to have ice cream; it's that good.
  • Everything coconut (no link required).
  • Madewell's Spring 2016 collection. Yes, please to all of it. 
  • Olive & June. If you're ever in LA and in need of a mani/pedi, do yourself a favor and go here. 
  • Roswell Hooks. I mean, we need them, right? 
  • Smári. It's organic Icelandic yogurt and it's so thick and creamy and I just love it. I could eat it every day of the week and not get sick of it.
  • Shun's Kanso Asian Utility Knife. No surprise here, cause I love all of their knives but this Shun has been my number one as of late. I can't seem to put it down. I mean, I now love to chop alliums (even though I always cry, it's just so satisfying), and this is my go to knife for just that.
  • Staub's Perfect Pan. It's good for EVERYTHING. 
  • Food and Wine's Winter Cooking with Molly Yeh. I was so pumped to see my friend in February's Food and Wine and read all about her life on the farm and winter farm living in all its splendor. Which leads me to my last fixation of the week and my deep dive fixation... 
  • Molly Yeh's All of the Alliums Fried Rice. It's like crack. Ever since Steph shared a bowl with me, I've been dreaming about it.

You know when you have a dish that you can't stop thinking about? That's what Molly's fried rice was for me. In all honesty, I didn't know if I'd love four cups of alliums in my rice, but the minute I had my first bite, I knew I was wrong. Four cups of alliums should be in every fried rice. Dreams. This rice has been frequenting my dreams. 

So, today, I'm sharing my take on Molly's allium-filled fried rice. To be frank, it's really not much of a departure from her original recipe, as it's brilliant and perfect as is, but I'm a bacon lover and needed that extra protein (and fat and salty heaven) in my fried rice. In my book, everything's better with bacon. I've also realized that fried rice is definitely one of those things that varies from family to family. I grew up frying the eggs with the veggies versus before, which is how Moses makes it. So I made the rice the way my family makes it. I've had this rice both ways, and either way, the rice comes out great, so do what works best for you. I also added a touch of soy sauce, cause I'm a creature of habit and my mom always added soy sauce to her fried rice, and I do too. Finally and most importantly, I followed Molly's instructions to a tee on the amount of alliums--don't skimp, you'll want all of them. Molly, you're a genius, and Steph, thanks for sharing this with me. :D :D

Molly Yeh's All of the Alliums + Bacon Fried Rice

Barely adapted from Molly Yeh

Serves 4


  • 7 slices of bacon, sliced or diced
  • 4 large eggs, beaten
  • Pinch of kosher salt
  • Freshly ground pepper
  • 4 c. finely chopped alliums, like onions, shallots, leeks, and green onions
  • 4 garlic cloves, minced
  • 2 Tbsp. minced fresh ginger
  • 4 c. cooked white or brown rice
  • 3 Tbsp. soy sauce
  • 1 Tbsp. rice wine vinegar
  • Sliced green onions, for garnish


  • Shallow cast iron pot/wok
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Slotted spoon


  1. Add bacon to a large wok and cook over low heat, stirring/flipping constantly to cook evenly. Remove with a slotted spoon and transfer to a paper towel lined plate and pour off all but 2 tablespoons of bacon fat.
  2. Add the alliums and a pinch of salt and saute over moderate heat, stirring often to avoid burning, until golden and tender, 10 to 12 minutes. Add the garlic, ginger, and beaten eggs and cook, stirring frequently, for 5 minutes. Add the bacon, rice, vinegar, and soy sauce, and stir until well mixed. Season with pepper and cook for 2 to 3 more minutes.
  3. Evenly spread the rice in the wok and cook, without stirring, until golden and crispy on the bottom, around 4 to 5 minutes.
  4. Garnish with sliced green onions, Serve and enjoy!