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Serves | 1 |
The best rice to use here is short-grain Japanese-style rice, also known as sushi rice. At about $2 a pound, this rice is expensive compared to cheap rice, but not expensive compared to, say, any other food. This dish — adapted from the book Mouth Wide Open, by John Thorne, and from a dish served at the now-closed Seattle restaurant Takohachi — is wonderful topped with two fried eggs.
1½ | cups day-old cooked rice, brought to room temperature and crumbled to break up large clumps | |
2 | scallions, sliced thinly on the bias | |
1 | garlic clove, minced | |
1 | Tbsp. minced fresh ginger | |
2 | strips bacon, cut crosswise into ½-inch pieces | |
1½ | tsp. shaoxing rice wine | |
1½ | tsp. soy sauce | |
~ | Pinch of red pepper flakes | |
½ | tsp. sesame oil |
Related article: Rice is nice
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1. by Patricia on Sep 6, 2010 at 7:33 AM PDT
The title caught my attention as it reminded me of a moment a long time ago when we encountered a Chinese restaurant in New Jersey that served fried rice which had been cooked in bacon fat! Ugh.
Now, if it had not have been a Chinese restaurant and if they had had your recipe, life would have been a lot different.
Can’t wait to try yours.
2. by Jackie Clonan on Sep 3, 2011 at 4:00 PM PDT
This was very good....flavors came together so well....nothing over powered. It was fairly quick to make without lots of prep, and the directions were perfect. I served this with pork chops. I would like to try this with the fried egg suggestion.
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