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.
Add some bacon towards the wok and prepare, stirring from time to time, until crisp, about 4 minutes. Utilizing a slotted spoon, transfer the bacon towards the plate using the eggs. Drain from the bacon grease and eliminate the wok.
Heat the rest of the 1 tablespoon of peanut oil within the wok. Add some garlic clove and ginger root and prepare over high temperature for one minute. Add some onion and prepare until golden, about 3 minutes. Stir within the sherry and sugar and prepare before the sherry is reduced by half, about thirty seconds. Add some grain, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and basically two tablespoons from the scallions. Season with salt and stir-fry before the grain is hot, a couple of minutes. Transfer to some serving bowl, sprinkle using the remaining scallions and serve.
