Jet Tila’s Bacon and Egg Fried Rice

I was watching an episode of FOODNETWORK’s The Kitchen, and saw chef Jet Tila show his Bacon and egg fried rice. Now I am a true fan of Asian cooking and I do cook with Asian flavors often but the true techniques have often escaped me. So seeing Jet Tila, who is one of my culinary heroes, showing his technique for making this dish I was taking notes.

This dish is best when using left over white rice, however you can use freshly cooked rice. You will need 4 cups of white rice.

Over high heat crisp up 3/4 cup of chopped bacon stirring occasionally, about 2 minutes.

Once the bacon is crisp add in 3/4 cup diced onion, 1/4 cup peas (sliced sugar snap peas will and more flavor if they are in season), 1/4 cup diced carrots and 2 cloves minced garlic. stirring until the veggies start to soften, about 1 minute.

Now comes the step that surprised me, add 2 beaten eggs directly to the pan and immediately add the rice using the back of a spoon or spatula press the rice into the wet egg fold and repeat until all of the rice is coated in the egg.

Add 2 tablespoons each soy sauce and oyster sauce. season with a pinch of salt. Cook over high heat, stirring until rice is heated through, about 2-4 minutes. Garnish with chopped scallions and a dash of white pepper.

INGREDIENTS

  • 4 cups cooked rice
  • 3/4 cup chopped bacon
  • 1/4 cup peas
  • 1/4 diced carrots
  • 3/4 cup diced white onion
  • 2 eggs beaten
  • 2 cloves garlic minced
  • 2 scallions chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • freshly ground white pepper
  • salt

DIRECTIONS

  1. Over high heat crisp up 3/4 cup of chopped bacon stirring occasionally, about 2 minutes.
  2. Add in 3/4 cup diced onion, 1/4 cup peas, 1/4 cup diced carrots and 2 cloves minced garlic. stirring until the veggies start to soften, about 1 minute.
  3. Add 2 beaten eggs directly to the pan and immediately add the rice using the back of a spoon or spatula press the rice into the wet egg fold and repeat until all of the rice is coated in the egg
  4. Add 2 tablespoons each soy sauce and oyster sauce. season with a pinch of salt. Cook over high heat, stirring until rice is heated through, about 2-4 minutes. Garnish with chopped scallions and a dash of white pepper.

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