Recipe and photos by For the Love of Cooking
Adapted from Ming Tsai's "Blue Ginger" Cookbook
- 1-2 tbsp canola oil
- 4 cups cold rice - made the day before and refrigerated
- 3-4 slices of bacon, cooked and crumbled
- 3-4 cloves of garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions
- Leftover Garlic Crusted Pork Roast, chopped into bite sized pieces
- 3 eggs, slightly beaten
- 3 tbsp soy, to taste
- 1/2 tsp of white pepper
Remove all but 2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the rice, crumbled bacon, green onion (keeping just a few for garnish), diced pork roast, soy sauce, and white pepper. Mix the rice thoroughly.
Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!
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