Gypsy Jan
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Bacon Cilantro Fried Rice
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]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Iflyfish
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Thanks for dinner! Yum!
Iflyfish
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The Gull
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Yes a very large saute pan - 8 cups of rice, 8 slices of bacon and four eggs - yikes good luck tossing.
�I won\'t insult your intelligence by suggesting that you really believe what you just said.� William F. Buckley, Jr.
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Jumex
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Sounds delicious!
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BMG
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Going back and forth between this post and the pozole post, I'm getting hungry.
I think the world is run by C- students.
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Gypsy Jan
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Registered: 1-27-2004
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Gull, No Tossing Needed
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.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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DianaT
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Posts: 10020
Registered: 12-17-2004
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| 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.  Looking forward to trying this one.
Diane
[Edited on 6-17-2008 by jdtrotter]
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