makes two servings
8 ounces cooked rice, refrigerated for 2 days
2 strips of bacon, sliced thinly
10 shiso leaves, halved lengthwise, then sliced in thin strips
1 large egg
1/4 onion, chopped
1/2 teaspoon fresh ginger, minced
1 tablespoon oil
1 teaspoon sake
3/4 teaspoon shoyu
Crack the egg in a small bowl and add a pinch of salt, pepper, a dash of sesame oil, and whisk well. Set aside. Heat a wok or large pan over medium heat and add bacon. Fry until almost crispy and let cool on a paper towel-lined plate. Clean the wok with a paper towel, heat the oil over medium heat, and
coat the bottom and sides well. Turn down the heat to low and add the
ginger and onion and cook until fragrant. Increase the heat to high and
add the rice, breaking up clumps with the back of a wooden spoon and
continue stirring until everything is incorporated. Add the bacon and
toss to mix. Make a well at the center and pour the egg and scramble.
Toss to combine. Add the sake and shoyu, then salt and pepper to taste. Toss until
combined. Turn off the heat, mix in the shiso leaves and serve.
bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, June 23, 2009 | adapted from きょうの料理 2000年9月号
