Recipe and photos by For the Love of Cooking
Adapted from Ming Tsai's "Blue Ginger" Cookbook
Ingredients:
- 3-4 slices of bacon, cooked and crumbled
- 1-2 tbsp canola oil
- 3 cloves of garlic, minced
- 2 tsp fresh ginger, grated
- 1-2 green onions, white part separated from the green part
- 4 cups cold rice--made the day before and refrigerated
- 2-3 eggs, well beaten
- 2-3 tbsp soy, to taste
- 1/2 tsp of white pepper
Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from the pan and drain it on a paper towel. Crumble and set aside.
Remove all but 2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan. Add the garlic, ginger, and white pieces of the green onion to the pan. Sauté for 60 seconds then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce, and white pepper. Mix the rice thoroughly.
Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
Add the sliced egg to the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!
