Bacon Round The World: Chinese

您好！(nín hǎo) “Hello” !!

Greetings from Chinatown!    Continuing my journey around the world collecting bacon recipes for all of us who ADORE “the B word” that we know as BACON!    I hope you are enjoying my trips as much as I am.    It’s fun to see just how bacon fits in to so many different types of recipes around the globe.

This week I give you something you may even have had before……………it’s beyond delicious for breakfast but of course can be eaten any time the NEED for a bacon feast arises.   You probably have most of these things on hand already.    Remember you can usually make some substitutions without making much of a difference.    You will enjoy this one.

Bacon and Egg Fried Rice

 

Ingredients

• 1 tablespoon 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 teaspoon salt
• ¼ teaspoon sugar
• 2 teaspoons soy sauce
• 1 teaspoon dark soy sauce
• fresh black pepper, to taste
• 2 scallions, chopped

Instructions:    (I used a regular frying pan – the wok is just more authentic!!)

1. Heat the oil in your wok over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
2. Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon’s looking good to you, take it out of the wok and set aside along with the scrambled eggs.
3. Add the diced onion to the wok and stir-fry until translucent. Once they’re translucent, add the cooked rice and stir-fry for 2 minutes. Use your wok spatula to flatten out and break up any clumps. Add the salt, sugar, and soy sauces.
4. Give everything a good stir for another minute or so. When you start to see steam coming off the rice, that means it’s heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up.
5. To finish the dish, stir in the scrambled eggs, bacon, pepper, and scallions. Serve!

Oh boy – just reading the recipe makes me wish I had a great big plate full of this RIGHT NOW.

Too bad I’m in China or I bet my Mom would make some for me…………………..wait – I can have it – I’ll just pop into one of these restaurants here and have THREE orders of it ALL to myself!

Happy Eating, 

Hugs, Teddy the Bacon King on the move….

Where will I be traveling next week?  Tune in to see…………