Another high school cooking class favorite.This also means weird instructions that I don’t know how to adjust.
This recipe comes from my favorite unit in that class, the Grains Lab. More from that unit coming.
- 1 tbsp oil
- 3 large eggs, beaten
- 8 oz lean bacon, cut into 1-inch pieces
- 1 medium onion, finely diced
- 5 cups cooked rice, fluffed and cooled
- 1 tsp salt
- 1/4 tsp sugar
- 3 tsp soy sauce
- to taste Fresh black pepper,
- 2 scallions, chopped
Cook rice according to package directions. Spread rice on baking sheet to allow cooling
Cook bacon in fry pan or wok ocer medium heat. Continue to dry bacon so that the fat is rendered and bacon becomes crisp. The level of crispiness you achieve should be based on your personal preference. Remove bacon from pan and place on paper towel-lined plate. Set aside.
Reserve bacon fat for second day of cooking.
Cut onions and scallions.
Store cooked rice, bacon, bacon fat, onions and scallions separately in fridge for second day.
DAY 2: Heat the oil in fry pan or wok over medium heat abd add beaten eggs. Gently scramble the eggs, remove from the pan and set aside.
Heat bacon fat in fry-pan or wok. Add diced onion to the bacon grease and stir-fry until translucent. Add cooked rice and stir-fry for 2 minutes. Use a spatula to flatten out and break up any clumps.
Add salt, sugar, and soy sauce.
Continue to stir for another minute or so. When you start to see steam coming off the rice, that means it’s heated through. If rixe looks a little dry, feel free to sprinkle in some water or chicken stock.
To finish the dish, stir in the bacon, scrambled eggs, pepper, and scallions.
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