Bacon & Egg Chinese Style Fried Rice
Ingredients
- 2 tbsp soy sauce
- 2 tbsp Chinese shaoxing cooking wine or dry sherry
- 1 tsp white sugar
- 2 tbsp canola oil
- 1 pound bacon chopped
- 2 eggs beaten
- 1 small onion diced
- 4 garlic cloves thinly sliced
- 3 cups cooked jasmine or long grain rice preferably made the day before, cold
- 1 tsp sea salt
- ¼ cup finely sliced green onions greens parts only
- 1 tbsp sesame oil
- ¼ tsp ground white pepper
Instructions
- Make the fried rice stir-fry sauce by mixing the soy sauce, shaoxing wine and sugar.
- Prepare, measure and chop all ingredients before cooking.
- Heat a large wok or skillet over high heat. Add the bacon and 1 tablespoon of water. Cook bacon until crisp, stirring intermittently to prevent sticking. Remove bacon to a paper towel lined plate.
- Remove all but 1 tbsp of the bacon fat from the pan.
- Place the pan back onto the burner over high heat. Pour 1 tbsp of canola oil into the bacon fat.
- While tilting the pan to one side so that the oil pools, carefully pour the beaten egg into the pool of oil and let the egg cook in place without disturbing it for 30-45 seconds. Use a spatula to move the raw egg in the center to the outside
- by gently pushing it up the slope of the still tilted pan. Once the egg has set in the center, lower the pan flat against the burner and use the spatula to flip the egg. Once the “omelet” is cooked, remove it to the plate with the bacon.
- To the hot pan, add the onion and stir fry for about 60 seconds, until the onion just starts to turn translucent, then add the garlic and stir-fry for another 30 seconds; the onion and garlic should become very aromatic.
- Add the rice and break up and incorporate the rice with the other ingredients. Toss well to coat in the oil. Add the sauce and stir-fry until well combined. Toss through the sea salt and spring onion. Turn the heat off and toss through the sesame oil and white pepper. Serve warm.
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