BajaNomad

Bacon Cilantro Fried Rice

Gypsy Jan - 6-15-2008 at 07:56 PM

4 eggs
8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmine rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate. 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. Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary. Toss in the cilantro and scallions greens and top with Salsa de Chiltepin (La India Brava) to taste and ENJOY.

[Edited on 6-16-2008 by Gypsy Jan]

Iflyfish - 6-15-2008 at 11:53 PM

Thanks for dinner! Yum!
Iflyfish

The Gull - 6-16-2008 at 06:38 AM

Yes a very large saute pan - 8 cups of rice, 8 slices of bacon and four eggs - yikes good luck tossing.

Jumex - 6-17-2008 at 12:26 PM

Sounds delicious!

BMG - 6-17-2008 at 12:34 PM

Going back and forth between this post and the pozole post, I'm getting hungry.

Gull, No Tossing Needed

Gypsy Jan - 6-17-2008 at 03:29 PM

When you add the egg, just stir it around to break it up and combine. If you are making the full recipe, which is designed to serve four (hungry) people, I recommend that you use two spatulas to keep things moving around.

This is a very forgiving recipe, you can easily halve the ingredients to make a portion for two. Just keep tasting and reseasoning,(if necessary, each time you add something to the pan.

Take this and use it as a springboard for your own creativity.

DianaT - 6-17-2008 at 04:48 PM

Quote:
Originally posted by Gypsy Jan
When you add the egg, just stir it around to break it up and combine. If you are making the full recipe, which is designed to serve four (hungry) people, I recommend that you use two spatulas to keep things moving around.

This is a very forgiving recipe, you can easily halve the ingredients to make a portion for two. Just keep tasting and reseasoning,(if necessary, each time you add something to the pan.

Take this and use it as a springboard for your own creativity.


One more keyboard ruined from drool. :lol::lol: Looking forward to trying this one.

Diane

[Edited on 6-17-2008 by jdtrotter]