Ingredients
- 3 tablespoons peanut oil
- 4 eggs, gently beaten
- Kosher salt and freshly ground pepper
- 4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces
- 4 garlic clove cloves, minced
- 1 1/two tablespoons minced fresh ginger root
- 1 medium onion, finely chopped
- two tablespoons dry sherry
- 1 teaspoon sugar
- 6 cups cooked white-colored grain, chilled or at 70 degrees
- 2 1/two tablespoons oyster sauce
- 2 1/two tablespoons soy sauce
- 1 teaspoon Asian sesame oil
- 5 scallions, thinly sliced
Steps to make this recipe
- Inside a large wok, heat two tablespoons from the peanut oil until hot. Season the eggs with pepper and salt and pour in to the wok. Scramble the eggs over high temperature until just cooked through, about one minute. Transfer to some paper towel-lined plate.