Bacon-Cilantro Fried Rice |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Ming Tsai. A great twist on an old Chinese take out stand by. Ingredients:
4 eggs |
8 slices bacon, cut into 1/2-inch dice |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
1 bunch scallion, sliced thinly separate white and green |
8 cups cooked jasmine rice, day old |
1 tablespoon naturally brewed soy sauce |
2 tablespoons chopped cilantro |
kosher salt & freshly ground black pepper |
canola oil (for cooking) |
Directions:
1. In a medium bowl, whisk eggs together until well-combined.
2. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season.
3. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate.
4. In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant.
5. Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs.
6. Check for flavor and season if necessary.
7. Toss in the cilantro and scallions greens and serve.
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